Roasted squash & tomato

40 minutes - Serves 2

Ingredients
  • 250g small Isle of Wight tomatoes – like mini plum or piccolo
  • 1x large squash of your choice, we like butternut best
  • 1 teaspoon dried thyme
  • Sea salt
  • Black pepper
  • Olive oil
Method

Chop squash into chunks no bigger than 2cm each. Halve tomatoes, then arrange the squash wedges and tomato halves on a baking tray.

Sprinkle dried thyme & drizzle over 2 tablespoons of the oil. Season to taste with salt and freshly ground black pepper.

Roast in the oven for 25-30 minutes, or until tender and golden-brown.

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