Butternut squash is the new courgette; easy to grow, versatile and a fixture on the shelves in supermarkets.

We have had a bumper crop this year. As well as soups and mashing them with butter, they are great in a tray of roasted vegetables. Plan how long each vegetable takes to cook and keep adding to the tray accordingly. This recipe works particularly well.

1 head radicchio
2 tbsp balsamic vinegar
Olive oil
3 carrots
1 red onion
1 tsp cumin seeds
1 butternut squash
Salt and freshly ground black pepper

150g feta broken into small pieces (optional)

Oven at 200°C

Take off the outer leaves of the radicchio but retain the root. Cut into eight wedges. Place in a shallow bowl and add the vinegar.

Peel and cut the carrots at an angle into 3 cm lengths, cutting the largest pieces lengthways in half down the middle. Place in a large baking dish and add a tablespoon of olive oil. Move the carrot pieces around so that they are coated in the oil. Place a sheet of tin foil lightly on top of the dish and roast for 20 minutes. Remove the foil.

Peel and cut the butternut squash into pieces, the bottom part can be cut into eight wedges as can the head after the seeds and fibre have been removed. Place the wedges in the baking dish with the carrots. Add the onion, peeled and cut into quarters. Add another tablespoon or two of oil and turn the butternut squash wedges and onion so they become coated. Scatter on the cumin seeds.

Return the baking dish to the oven for about 30 minutes or until the wedges are soft and have some colour at their edges.

Add the radicchio and juice from the vinegar for the last five minutes of cooking.

Optionally scatter broken pieces of feta on top. Season and serve warm.