Preheat oven to 220°C (200°C fan) mark 7. Slice butternut squash in half lengthways through root, then scoop out and discard stringy seeds. Place cut-side up on a baking tray and brush with 2tsp of the oil. Sprinkle over thyme and some seasoning. Cook in the oven for 30min.
Step 2
Meanwhile, chop courgette, carrot, peppers and red onion into similarsized pieces. Toss on a large baking tray with the garlic and remaining oil.
Step 3
Add vegetables to oven with the squash (after initial 30min). Cook for 30-35min until squash and vegetables are tender.
Step 4
Meanwhile, heat a dry frying pan and toast hazelnuts until golden and fragrant. Roughly chop, then put into a large bowl.
Step 5
To the hazelnuts add the roasted vegetables, freekeh and herbs. In a small jug, whisk together dressing ingredients and stir through the vegetable mix.
Step 6
Scoop out and roughly chop some of the central flesh from the squash. Mix chopped flesh into freekeh mixture and check seasoning. Spoon into squash halves. Crumble over feta and serve with a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
