If you’re looking for an easy, delicious meal for your Thursday evening look no further than this Baked Butternut Squash and Tomato Risotto. The comforting flavours blend summer and autumn seamlessly in this one pan meal.

INGREDIENTS

1 Red Onion

1/2 Butternut Squash

2 Courgettes

10 Chery Tomatoes

1 Chilli

1 Heaped Teaspoon Smoked Minced Garlic

1 Heaped Teaspoon Mixed Herbs

2 Vegetable Stock Cubes

2 Cups Risotto

A Large Pinch of Salt and Pepper

METHOD

Preheat your oven to 200°C.

Dice your onion, butternut squash, courgettes and chilli.

Put the vegetables in a large baking tin with a heaped teaspoon of smoked minced garlic and mixed herbs, a large pinch of salt and pepper and some olive oil.

Mix everything together then add the cherry tomatoes to the top of the vegetables.

Put the tin in the oven for approximately 25 minutes.

Bring the tray out, toss the vegetables then add the risotto rice, stock cubes and cover with boiling water.

Mix everything together and put back in the oven for approximately 20 minutes.

Take out the oven, give the risotto a stir and serve hot with some parmesan cheese.

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