Roasted Butternut Squash with Little Sussex

Serves 4


2 High Weald Dairy Little Sussex cheeses, cut into small wedges
2 medium-sized butternut squashes, halved
2 red peppers, diced
2 courgettes, diced
12 cherry tomatoes
2 red onions, diced
1 tspn chilli flakes
1 tspn thyme
2 cloves garlic, crushed
1 tbspn breadcrumbs
1 tbspn chopped parsley


Preheat oven to 180C. Halve your butternut squashes length-wise and scoop out the seeds. Make a criss-cross pattern with a sharp knife across the cut side of each half. Sprinkle with the chilli flakes, season with salt and pepper, rub the garlic into the cuts and drizzle with olive oil. Place on a baking tray and roast for one hour. Meanwhile, place the onions, courgettes and peppers in a roasting tray, drizzle with olive oil and roast for 40 minutes until slightly browned. After 40 minutes add the tomatoes and roast for a further 10 minutes. Place your roasted vegetables on top of the butternut squash, place four or five wedges on Little Sussex on top of this and finish with bread crumbs and parsley. Place back into the oven for a further 10-15 minutes until the cheese has melted and breadcrumbs are crisp. Enjoy with a chicory and watercress salad.