Ahh, autumn. Too many squashes, not enough time. This makes for a wonderfully warming veggie supper.
Serves 2 for supper
1 butternut squash
3 tbsp runny honey
4 sprigs fresh thyme
2 cloves of garlic, sliced
200g feta
Peel the squash and cut in half lengthways. Scoop out all the seeds. Slice into 2cm thick pieces.
Put the squash in a roasting tin with the garlic. Pour over the honey and drizzle with olive oil. Season well and mix so that everything is evenly covered with honey and oil. Tuck the sprigs of thyme in amongst the squash.
Put in the oven at 180C for 45 mins or until soft and starting to blacken slightly at the edges. Chop the feta into 1cm cubes. After 35 minutes scatter it over the squash and leave to soften and lightly brown on top.
Serve immediately from the oven
