A lovely lunch or side dish to serve with grilled meats or chicken

Serves 4

Prep: 20 mins

Cooking: 45 mins

Cost per serving: £2.66

 What You’ll Need:

• 2 medium red onions
• 500g butternut squash
• 3 tbsp olive oil
• 3 garlic cloves, finely chopped
• The leaves from one rosemary sprig chopped
• 450g Isle of Wight vine ripened tomatoes, halved
• 200g feta cheese, broken into small chunky pieces
• 1 tbsp pine nuts
• The leaves from 1 sprig fresh tarragon (optional)
• Sea salt flakes and freshly ground black pepper

 What To Do:

• Preheat the oven to 230C/fan210C/Gas 8. Quarter the squash, scoop away the seeds, peel and cut across into 1cm-thick slices. Peel the onions, leaving the root end intact, then cut into wedges through the root. Put them both into a large roasting tin, add two tablespoons of oil, the garlic, the rosemary, a good sprinkle of salt and pepper. Toss together well, spread out over the base of the tin and roast for 25-30 minutes until the vegetables are beginning to brown nicely.
• Remove the roasted vegetables from the oven and place them in a baking dish. Place the tomatoes on top crumble the feta over, sprinkle with pine nuts and drizzle lightly with tablespoon of oil. Return to the oven for a further 15 minutes until all the vegetables are tender. Scatter with tarragon if liked.

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