I love roasted butternut squash and it is perfect for autumn and all of winter for that matter. It goes amazingly well with slow roasted meat, as a tapas dish or a simple salad. It can even be served as a side dish with curry or thrown into a risotto.
All I do is peel the squash and cut into cubes. I then pile them into a casserole dish and splash over some nice olive oil, salt, pepper and chilli flakes. If you have plenty time then throw some garlic in too.
I roast the squash in the oven for 25 minutes at 200 degrees f and then give it a good stir. I then stick it back in for another 15 minutes.
Crumble the feta on top and tear up some fresh basil leaves. Add additional chilli if you like a kick. Serve with anything you fancy and enjoy #yummy