This recipe is inspired by a tapas favourite – roasted chunks of butternut squash with gooey feta and a sweet chilli sauce. Delicious as a side to chicken, or as the main feature of a vegetarian meal. The best part is, it couldn’t be simpler!

You will need;

Diced butternut

Feta

Olive oil

Black Pepper

Salt

Paprika

Sweet Chilli Sauce

Cayenne Pepper

1. Dice the butternut – this may well be the most difficult part! It’s quite inexpensive to buy pre-diced butternut if you’d rather save some time. The butternut should be about 1cm cubed, so that there is no need to pre-cook before it goes into the roasting pan. Glug over a tablespoon of olive oil and give the pan a swish to ensure an even coating.
2. Dice the feta into a similar dimension. Try not to eat it as you go along! …Or just buy extra, I can never resist!
3. Add pepper, salt and paprika to taste.
4. Roast at 200 degrees for 35 minutes, until the feta is golden, and you can see the majority of cubes have delicious crispy edges.
5. Before serving, slick over a generous helping of sweet chilli sauce. I add cayenne pepper for an extra spicy kick, but you can miss this step if you’d prefer.