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Roast butternut squash by Miss Carroll serves: 4

One butternut squash will satisfy a family of four for under 6 dollars if you pack it with tasty veg, cheese and herbs.
Not suitable for freezing

Ingredients:

red pepper, deseeded and chopped

zucchini, chopped

3 tbsp

freshly chopped thyme

salt

ground black pepper

1/2

125g packet soft cheese with herbs and garlic

sprigs of thyme, to garnish

Directions:

1. Set the oven to 200°C. Place the chopped red pepper and zucchinni on a baking tray and drizzle over 2tbsp of the olive oil.
Turn the vegetables to coat them well in the oil.
2. Use a sharp knife to score a criss-cross on the cut surface of the butternut squash halves and put them on the baking tray, cut-side up, alongside the other vegetables. Brush the remaining olive oil over the squash.
3. Place the baking tray in the centre in the oven and bake for about 30 mins, or until the vegetables are starting to go golden.
4. Remove from the oven. Scatter the chopped thyme over the red pepper and zucchini and season with salt and pepper, and then stir to mix. Fill the cavity of the butternut squash halves with this mixture, also spreading it over the solid end of the vegetable. Break the cheese into pieces and scatter it over the top.
5. Return the baking tray with the butternut squash to the oven to cook for a further 20-30 mins, or until the cheese is a light-golden colour.
6. Remove from the oven, cut each piece in two, and serve immediately, with salad garnished with thyme sprigs. If you're really hungry, you can have a side each, but that's more expensive.