Roasted squash & tomato

40 Minutes Serves 2 Vegan
  • 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
  1. Chop squash into chunks no bigger than 2cm each. Halve tomatoes, then arrange the squash wedges and tomato halves on a baking tray.
  2. Sprinkle dried thyme & drizzle over 2 tablespoons of the oil. Season to taste with salt and freshly ground black pepper.
  3. Roast in the oven for 25-30 minutes, or until tender and golden-brown.