Ingredients

• 1 butternut squash
• peeled and sliced
• 10 shallots
• peeled and halved
• 5 rosemary sprigs
• rapeseed oil
• salt and freshly ground black pepper
• 1 red onion
• thinly sliced
• 1 bay leaf
• 1 cinnamon stick
• 60g/2¼oz dates
• roughly chopped
• 100g/3½oz fresh cranberries
• 80g/2¾oz soft brown sugar
• 1 lemon
• juice and zest
• 80g/2¾oz feta cheese
• crumbled
• freshly chopped parsley
• to garnish

Directions

• For the butternut squash
• preheat the oven to 180C/160C Fan/Gas 4.
• Place the butternut squash slices
• shallots and rosemary on a lined baking tray. Drizzle with oil
• season with salt and freshly ground black pepper and roast for about 30–35 minutes
• or until golden-brown and cooked through.
• In the meantime
• to make the relish
• put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf
• cinnamon stick
• dates
• cranberries
• 2 tablespoons of water
• the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes.
• When the butternut and shallots are cooked
• arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley.