40 minutes - Serves 2
Vegetarian
Vegan
Ingredients
- 250g small Isle of Wight tomatoes – like mini plum or cherry vine
- 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.
