This simple yet very tasty dish was my supper on Sunday night. I kind of forgot about supper until it was half past eight and by then I couldn’t really be bothered to make anything time consuming as Homeland was about to start at nine. And luckily the oven pretty much cooks this for you. Just a little chopping required from the cook.

The combination of sweet, salty and spicy is always a winner but especially during the colder months as it really warms you up from within.

Baked butternut squash with chorizo and feta, serves 2

1 medium butternut squash, about 400-500 g

1 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

a pinch of salt

100g feta, crumbled

60-70 g chorizo, sliced/cubed

Wash the squash, cut in half lengthways and scoop out the seeds. Cut into large chunks, keeping the skin on. Drizzle with olive oil in an ovenproof dish and season with cumin, smoked paprika and a little salt. Roast in 200C for 20-30 minutes or until soft.

Add the chorizo and crumbled feta to the dish and put back in the oven for a further 10 minutes. Serve immediately.