Butternut squash and feta pie

Perfect for vegetarians, or for eating after a long afternoon playing with Gran and Grandpa.

Makes enough for 4 greedy adults. You'll need:

1 butternut squash, peeled, seeds removed and chopped into chunks
olive oil
1 medium onion, sliced
about half a pack of feta cheese, cubed
dried thyme
whatever cream you have in the fridge (I used a drizzle of single cream)
shortcrust pastry

Stick the oven on at about 180 degrees C. Sling the chunks of butternut squash into an ovenproof dish or on a baking tray, drizzle lots of olive oil over the top and give them a good shake. Bung this in the oven for about 40 minutes, until the squash is soft.

In the meantime, make your shortcrust pastry, and leave to rest in the fridge. Fry the onion in a little olive oil until it turns translucent.

Once your squash is done, you're ready to assemble. Don't turn off the oven!

You'll need a pie dish (whatever you've used for the squash is usually a good bet) - tip the squash, onion and feta in, and give it a good mix. Sprinkle some dried thyme over the top, and grind over some black pepper. Add a drizzle of cream or a little water so that it doesn't dry out in the oven.

Roll out your pastry to the size of your pie dish, and lay over the top. You could get fancy with pastry decorations, or brush with a little beaten egg, but frankly, life's too short.

Sling your pie in the oven - it'll be done in about 20 minutes when the pastry is golden brown. Slice and eat with a green, spinachy salad.