CREAMY BUTTERNUT SQUASH WITH CHIMICHURRI, GRILLED GARLIC & FETA

Serves 6

Takes 1 hour 15 minutes

• 1 butternut squash
• 80g feta cheese, crumbled, plus more to serve
• 2 tablespoons extra virgin olive oil, plus more for brushing
• a pinch of salt (I used Maldon smoked sea salt)
• 3 tablespoons fresh thyme leaves 
• a twist of freshly ground black pepper
• 1 head of garlic
• 2 tbsp chimichurri mild or hot if you like it a little spicy.
• toasted pita or sourdough

Preheat the oven to 200°C (400°F), gas mark 6. Remove the top and bottom of the butternut, cut it into 1cm think slices and then peel the butternut. In a bowl mix 1 tablespoon olive oil and the chimichurri mild and the add the butternut slices and ensure you mix them up well so they are nicely seasoned. Halve the garlic head crossways and drizzle the cut sides with a little olive oil. Place the butternut and garlic on a baking sheet and grill in the oven for 20-25 minutes, turn the slices of butternut over and place back in the oven for another 20min.

Remove the garlic from the oven and set aside to cool. Return to the oven for 5-10 minutes if needed (the butternut should have started to brown nicely on the surface). Remove from the oven and set aside with the garlic.

Chop up the butternut into bite sized pieces and place in a food processor or the jug of a high-powered blender. Remove the grilled garlic from their skins and add to the squash along with the olive oil and the 60g of feta. Blitz until completely smooth.

Place in a serving dish, stir through the remaining feta and sprinkle the fresh thyme leaves over the top. Finally drizzle over some delicious chimichurri mild or hot. Serve at room temperature (not chilled) as a dip with strips of warm pitta or flatbreads or toasted sourdough.