Roasted squash with blue cheese and hazelnuts

Instructions

1 Heat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with non-stick baking paper.

2 Cut the squash or pumpkin into 2–3cm thick wedges. Put them on the tray, drizzle with oil and toss. Bake for 30 min, turning after 20 min.

3 Add the thyme and hazelnuts to the tray and bake for a further 6–8 min until the nuts are toasted. Transfer to a serving tray and scatter with the chilli and small chunks of the blue cheese. Garnish with the extra thyme.