Butternut Squash and Sweetcorn Bake recipe

This is a fabulous side dish that would work brilliantly well with any meat dish or even topped with breadcrumbs and more vegetables and eaten as a main meal. You could also use this to top something like shepherd's pie.

Ingredients:

• 1 butternut squash
• 1 onion
• 1 400g tin sweetcorn, drained
• Oil
• 1 tbsp. freshly chopped thyme leaves
• Small handful grated cheddar
• Salt and pepper

Directions:

1. Peel, deseed and cube the squash. Peel the onion and thickly slice it.

2. Put the squash, onion and corn into a baking tin and cover with a dash of oil. Season with salt and pepper and sprinkle with the chopped thyme, then toss to combine.

3. Cook in a 180C oven for 40 minutes, turning occasionally, until the squash is tender. Sprinkle with the cheese and put back into the oven until melted.

Use a red or white onion depending on what you have to hand. Both will turn sweet and delicious during the cooking time. This recipe serves two.

Author: Laura Young

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