This is a lovely dish to make at any time of the year and I like to serve it with roast meats such as lamb or pork. You can make it with all types of squash – butternut, pumpkin and it’s great with courgettes too (instead of, not as well as, the squash). The tomato paste coated roasted onions lift it from an ordinary side dish to something a bit special without really that much effort – the feta is optional but lovely. My kind of recipe!
You will need…

• This will easily serve between 4 and six
• I small pumpkin or average-sized butternut squash – peeled and cut into chunks or six medium-sized courgettes cut into chunks at an angle
• 3 medium onions, halved and sliced
• 1 small jar or pot of sun-dried tomato paste c200g
• 1 tbsp tomato paste
• 20g butter, melted
• 150ml light olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1/4 tsp chilli powder
• Optional: 150g feta cheese

To make…

• Heat the oven to 200°C.
• Butter an oven-proof dish and layer the pumpkin or courgettes in the dish. Coat them with 100ml of the oil and the melted butter.
• Place the onion slices in a large bowl and stir in the salt. Leave to sit for 10 minutes.
• Next, stir in the pepper, chilli, the remaining 50ml of the oil and both kinds of tomato paste.
• Scatter the onions over the squash and roast for 40 minutes. The squash should be tender and the onions brown. If you’re using courgettes, they may take less time – about 30 minutes.
• Remove from the oven, allow to cool a little and, if you’re using it, crumble the feta over before serving.

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