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SERVES 4
320g/11oz courgettes, cut into large dice
2 red peppers, deseeded and cut into chunks
320g/11oz deseeded butternut squash, cut into large dice
1 garlic clove, cut into slivers
1 tbsp olive oil
250g/9oz fusilli
150g/5½oz feta cheese, crumbled
salt and freshly ground black pepper
1 tsp chopped mint, to scatter
Preheat the oven to 200°C/400°F/Gas 6. Put the courgettes, peppers and squash in a baking dish and scatter with the garlic. Drizzle with the oil, season with salt and pepper and toss well. Roast in the hot oven for about 25 minutes until tender, stirring once or twice. About 10 minutes before the end of the cooking time, cook the fusilli in boiling salted water according to the packet instructions. Drain well, then toss with the vegetables and stir in the feta. Season with more black pepper and serve immediately scattered with chopped mint.