Roast butternut squash
This delicious vegetarian dish is one of our favourite
butternut squash recipes, and one of our favourite autumn recipes full stop. For the vegans out there, leave out the feta or replace it with a dairy-free alternative to enjoy this warming, seasonal dish. You'll need a hot oven to get the right texture – it's a bit like making a loaded baked potato skin but the difference is, there's only a short window in the year when you can enjoy this lovely roast butternut squash so make the most of it!
It's a well-balanced dish with lots of texture and you can switch it up once you've made it a few times and decided what works for you. Speak to your local greengrocer when you buy your butternut squash and they can recommend seasonal vegetables to serve alongside it.
Tips
This can be prepared up to 1 day ahead, then placed in a hot oven and cooked when you're ready to serve.
This works well as both a vegetarian main course and as a side dish to grilled or roasted meat or fish. The shell of the butternut squash is used to serve the filling.
