Now first off I’m going to level with you here. Peeling a butternut squash is not my favourite pastime! Also, I haven’t discovered a magic tool to improve the experience so far. If you have, do let me know. Although using a sharp knife instead of a peeler definitely makes it a bit easier. I have roasted a butternut squash in two halves with the skin on which is much easier, see here for how you do that.
Serves 2 as a main course
Useful Utensils: Sledge hammer (only joking). Sharp knife – not joking.
First tackle that pesky butternut squash. Cut it in half length-ways and scoop out the seeds from the middle. Then cut each piece in half and, still using a sharp knife, cut the skin off. Chop into bite sized chunks. Hoorah, that’s the worst bit over!
Put a large roasting tin in the oven and heat to 200°C (fan. 180°C) gas 6.
Slice the red onion and chop up the red pepper, discarding the seeds.
Put all the prepared veg in a plastic bag and add salt and pepper and the olive oil. Seal the bag and squish the contents around so that all the veg gets covered in oil.
Pour the veg onto the heated roasting tin and cook for 25 minutes.
Meanwhile, crush the garlic and chop the sage leaves.
Take the veg out of the oven and add the tinned tomatoes, garlic, sage and the gnocchi and then season with salt and pepper. gently stir everything together and then add the sheep’s cheese by crumbling it over the top.
Bake for 30 minutes or until it’s looking like the picture here! Delicious!