Serves 4

  • 2 butternut squash, peeled deseeded and chopped into chunks (600g of prepped squash)
  • 200g cherry tomatoes
  • 2 shallots finely sliced – 50g
  • 200g of cooked and sliced new potatoes
  • 150g peeled red peppers chopped
  • 100g pitted olives
  • 25mls extra virgin olive oil
  • 1 table spoon chopped basil
  • Salt and pepper to taste


  1. Place heavy based frying pan on a high heat, season the chopped butternut with salt and pepper, add some vegetable oil to the pan, carefully place the butternut squash into the pan and pan fry for 3 mins until golden and coloured. Set to one side
  2. Use the same pan to make the sauce
  3. – add a couple of table spoons of olive oil to pan, sauté the shallots for 2 minutes with no colour, add the chopped cherry tomatoes, sauté until the tomatoes start to break down, and season with salt and pepper, add the potatoes, olives, basil
  4. Transfer the sauce to an ovenproof casserole dish and place the seared butternut squash on top of the sauce
  5. Now place into a preheated oven and Cook 180 degree for 30 minutes until the butternut squash if tender and roasted
  6. Placed in the centre of the table to serve family style