Garlicky butternut squash and aubergine

A wonderfully satisfying dish that goes well with anything from chicken to a simple rocket and watercress
salad.

Serves 2, 5 GLs per serving

Ingredients:

1/2 a butternut squash, peeled and diced into 1in (2m pieces)
1/2 a medium aubergine, diced into pieces the same size as the squash
6 cloves garlic unpeeled
1 tbsp olive oil
1 tsp cumin (optional)
solo or low salt
freshly ground black pepper

Method:

1. Put the squash, aubergine and garlic into a bowl with the oil, cumin (if using) and seasoning, mixing
until all the vegetables are covered.
2. Place the mix in a roasting tin and put into a pre-heated oven (180/350/Gas mark 4) for 40-45
minutes, or until the vegetable soften and start to brown (discard the garlic if the taste is too strong)

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