Roasted butternut squash with tomatoes, feta and pine nuts
This colourful recipe from Isle of Wight Tomatoes uses sweet and flavour-rich vine-ripened tomatoes and makes a lovely light lunch, or delicious side dish with chicken or sausages.
500g butternut squash
2 medium red onions
3 tbsp olive oil
3 garlic cloves, finely chopped
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
Leaves from 1 sprig fresh tarragon (optional)
Sea salt flakes and freshly ground black pepper
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, garlic, rosemary, and a good sprinkle of salt and pepper. Toss together, 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 a tablespoon of oil. Return to the oven for a further 15 minutes until all the vegetables are tender. If wished, scatter with tarragon.