Serve topped with 42g of feta cheese per person, or fresh herbs if preferred.

This bake is good on it’s own or served with plain rosti potato

Ingredients (SERVES 1 or 2)

1 butternut squash

50g (+) wild or exotic mushrooms

½ onion

1 teaspoon crushed cumin seeds

½ tablespoon olive oil

Fry Light

juice of ½ lemon

84g feta cheese (optional)

 

Method

Preheat the oven to Gas mark 6/200C/400F

Leaving the peel on the squash cut into bite sized chunks.

Slice the mushrooms and chop the onion.

In a bowl thoroughly mix together the squash, mushrooms, onion, crushed cumin and olive oil.

Spray some Fry Light in a shallow baking tray, tip in the squash mixture, cover with foil and bake in the oven until the squash is soft. (about 30 minutes)

Take out of the oven and pour over the juice of ½ a lemon.

Serve immediately.