Roasted squash & tomato

• 250g small Isle of Wight tomatoes – like cherry vine
• 1x large squash of your choice, we like butternut best
• 1 teaspoon dried thyme
• Sea salt
• Black pepper
• Olive oil

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.