Method

1. Place a heavy based frying pan on a high heat and add 10 ml olive oil to the pan
2. Season the chopped butternut squash with salt and pepper (optional) and carefully place the butternut squash into the pan. Fry for 3 minutes until golden and coloured. Remove from the pan and set to one side
3. Use the same pan to make the sauce. Add 15 ml of olive oil and sauté the shallots for 2 minutes
4. Add the chopped cherry tomatoes and sauté until the tomatoes start to break down. Season with salt and pepper (optional)
5. Add the red peppers, potatoes, olives and basil
6. Transfer the sauce to an ovenproof casserole dish and place the butternut squash on top of the sauce
7. Now place into a preheated oven and cook at 180°C / 350°F / Gas Mark 4 for 30 minutes until the butternut squash is tender and roasted