½ a butternut squash, peeled, de-seeded and cut into rough chunks
2 potatoes, peeled and cut into rough chunks
Olive oil, for drizzling
2 rosemary or thyme sprigs
Handful of sage leaves
2 apples, cored and cut into rough chunks
2 garlic cloves, bruised with the side of a knife
1 x 600g jar butterbeans, drained
100g Wyke Vintage Cheddar
50g Mozzarella, grated
Handful of hazelnuts, roughly chopped
Thick slice of bread, torn into rough chunks
Handful of parsley leaves
Salt and pepper
Method:
Preheat the oven to 200C.
Tip the onions, squash and potatoes into a large roasting tray. Drizzle with oil, season well with salt and pepper, then stir through the herbs. Slide into the oven to roast for 20 minutes to allow the vegetables to start to soften.
After this time, add the apples, garlic and butterbeans and return to the oven for another 20 minutes, stirring once during this time until the beans are beginning to blister and the vegetables are charring in places.
Remove the hot tray from the oven and sprinkle over both cheeses, scatter over the nuts and bread and drizzle lightly with oil (this will help the bread to crisp without burning). Return to the oven for another 15 minutes, then remove, scatter over the parsley and serve while piping hot.
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