Serves 2

Ingredients

2 medium-sized butternut squash
2 garlic cloves, peeled and crushed
1 lemon, juiced
Dried red chilli flakes
1 tsp. fresh thyme leaves
1 courgette
2 leeks
Salt and freshly ground black pepper
200g cherry tomatoes
2 tbsp. finely chopped fresh flat-leaf parsley
2 level tbsp. grated Parmesan cheese
1 tbsp. olive oil

Preparation method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Cut the squash in half, scoop out the seeds then cut criss-cross patterns into the flesh of each one.
3. Mix together the garlic, lemon juice, chilli flakes and thyme and brush this mixture over the flesh.
4. Place the squash in a baking dish, cut side up, and bake in the oven for about 30-40 minutes, or until the flesh is tender.
5. Meanwhile put the courgette, red pepper and leeks in a separate baking dish and cover with some oil. Season and bake for about 20-25 minutes until tender.
6. Add the cherry tomatoes and cook for another 10 minutes.
7. Mix the parsley and grated Parmesan together.
8. Arrange the roasted vegetables in the squash halves and put the cheese mix on top. Bake for 10 minutes and serve. Gorgeous!

Butternut Squash contains no saturated fats or cholesterol- AND is a rich source of dietary fibre and phytonutrients. Its also rich in B vitamins.