Don’t know what to have for dinner? Try this super easy and extremely delicious veggie traybake. This butternut squash tray bake is a perfect meal to cook after a long day at work, and even the veggies can be prepped before if you’re organised! Or if not simply, chop, drizzle & cook!

The great thing about this recipe is that it can be tailored to whatever you fancy! Just add veggies, chickpeas, grains or meat etc of your choice. I tend to have this meal at least once a week because it’s one of my favourites! It can be easily changed/modified in addition to the recipe below. I often use different veg such as carrots, aubergines, courgettes etc, as well as mixing up the spices too.

Ingredients

• 1 Butternut Squash
• 1 Red Onion
• 2 tbsp Olive Oil
• Spices of choice (I used 2 tsp of dried oregano, dried parsley, garlic powder & fresh rosemary)
• 12 Tomatoes on the vine
• 2 handfuls of Spinach
• 1  Pomegranate (deseeded)
• 1 packet of Feta (cubed)

Method

1. Preheat the oven to 200 degrees celsius. Begin by peeling the butternut squash and chop into roughly 1 inch cubes. Place on a baking tray and drizzle half the olive oil and cover with all of your spices. Next, cut up the red onion into chunks and place on the tray and mix with your hands to ensure even coverage. Place in the oven for 25 minutes, mixing half way.
2. Next, cut up the feta into cubes and place the tomatoes & feta onto the tray, drizzle the remaining oil on top and place back into the oven for a further 5-10 minutes. Whilst waiting, prepare the spinach on two plates, and deseed the pomegranate.
3. Once cooked, place the vegetables on top of the spinach, and sprinkle with the pomegranate. Et Voila!

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