800g butternut squash (peeled weight), cut into 2cm chunks
2 red onions, cut into wedges
2 garlic cloves, unpeeled
1 tbsp Co-op olive oil
1 tbsp Co-op cider vinegar
2 tsp thyme leaves (optional), plus sprigs to garnish
3 slices Co-op Irresistible white sourdough, halved
180g Co-op ricotta
2 tsp Co-op clear honey
40g mixed nuts (we used walnuts, almonds and cashews), chopped
Preheat the oven to 200°C/fan 180°C/Gas 6.
Put the squash, onion and garlic in a roasting tray and drizzle over the olive oil and vinegar. Season and toss to coat the veg. Roast for 35-40 mins, adding the thyme (if using) for the last 15 mins, until the squash is soft and starting to caramelise.
Remove from the oven and cool to room temperature
Squeeze the garlic out of its skin and stir into the cooled veg.
Lightly crush the squash with a fork.
Toast the sourdough, then spread with the ricotta. Top with the roasted veg, then drizzle over the honey and scatter with the nuts.
Garnish with the thyme sprigs, if using, then serve.