Roasted Butternut Squash & Leek Hash

Meanwhile, halve any larger pieces of butternut squash, then toss on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, until golden brown and tender.

While squash and farm cook, halve the leek lengthwise. Then, thinly slice the pale green and white parts only, and rinse under cold water to remove any silt. Mince or grate the garlic. Chop the mint leaves.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the leeks and season with salt and pepper. Cook, stirring, for about 6 minutes or until tender. Add the garlic and cook for 30 seconds, until fragrant. Set aside.

Once the squash is golden brown, add it to the pan with leeks and toss to combine. Stir in the mint and season with salt and pepper.