This is a great way to use up summer corn. The feta and pumpkin seeds add a delicious umami twist. Adapted from Yotam Ottolenghi.

Ingredients

• 1 large butternut squash, cut in half lengthways, skin on, seeds scooped out, cut into 1″ half-moon wedges
• 75 ml olive oil, plus extra to finish
• Salt and freshly ground black pepper
• 2 whole corn cobs, peeled if in husks
• 1 jalapeno, deseeded and finely diced
• zest of 1 large lime
• 4 T lime juice
• Handful cilantro, roughly chopped
• Handful mint, roughly chopped
• ¼ t chilli flakes
• 30 g pumpkin seeds, toasted
• 50 g feta, crumbled into small pieces

Instructions

1. Heat the oven to 425 F.
2. Toss squash with 2 T oil, 1/2 t salt, and plenty of pepper.
3. Cover a large baking tray with parchment paper, spread squash out, and roast for 25 minutes, until cooked through and golden brown. Set aside to cool.
4. Char whole corn cobs on a grill, in a broiler, or on an open oven flame for about 8 minutes, turning regularly so they are evenly charred.
5. Remove from the heat – once cool enough to handle, shave off kernels.
6. Combine corn kernels with jalapeno, lime zest and juice, 3 T oil, 1/4 t salt, herbs, and chilli flakes. Mix and set aside.
7. To serve, top squash with salsa, pumpkin seeds, feta, and a drizzle of olive oil.