Butternut squash and Carrot Tray bake

Recipe:

Tray bakes are such a great way to make a delicious meal with minimum preparation and washing up. So perfect for the days in between Christmas when you don’t feel like doing anything too fiddly!

You can use whatever veg you have in the fridge, the trick is in the seasoning. This recipe uses Harissa Paste, but if you don’t have Harissa to hand you can use any herbs and spices you have, don’t be shy, seasonings make a dish!

How about Honey & Ginger? (just substitute Harissa paste for honey and grate some fresh ginger, everything else can remain the same) Alternatively, combine Balsamic vinegar, maple syrup, and Miso paste, then brush the mixture over the vegetables..

You will need:

1 Butter Nut squash (peel on) cut into large chunks

2 or 3 carrots cut into large chunks (no need to peel)

1 red onion peeled & cut into quarters

3 garlic cloves no need to peel leave them whole

2 tbs Harissa paste

Olive oil

Baby spinach leaves

Feta cheese

Method:

-Preheat the oven to 180 degrees gas mark 4

-Arrange the Butternut squash, Carrots Onion and Garlic cloves in a large baking tin.

-Drizzle with Olive oil, season with sea salt & Black pepper and put dollops of harissa paste around the tray.

-Mix the whole thing up with you hands or 2 large spoons until everything is coated in harissa which will caramelise and give a delicious flavour to all the veg.

-Cook for 30-40 mins in the centre of oven until the squash is soft and starting to caramelise.

-Mix in the baby spinach leaves just before serving and sprinkle each serving with crumbled feta . (You can also add the feta to the top of the tray bake for the last 10 mins of baking)

You can use any veg you fancy (or have in the fridge) for this super easy meal. Remember to leave the peel on to give you extra fibre and all the nutrients!