This makes the most of the sweetness of roasted squash, on a base of slow-cooked onions.

Feta makes a sharp and tangy contrast to both but, for a vegan version, walnut pieces would work well instead. The quantities of the ingredients are flexible. Amounts suitable for 2 people. (Recipe submitted by Lucy Drake.)

Ingredients:

• 500g squash cut into cubes of approx. 1cm – 1.5cm (they shrink quite a bit on roasting)
• 1 medium-large onion
• 100g feta cheese (this is half a standard pack, the other half can be successfully frozen if you don’t want to use it straightaway)
• A quantity of pastry you think will be enough for 2 people – this could be a pizza base/dough, puff pastry or short-crust, it really depends on what you have to hand or what you fancy.
• Oil of your choice
• A splash of balsamic, apple or wine vinegar
• Salt & pepper

Method:

• You will need a couple of baking trays (ideally one with sides and one flat) and a rolling pin.
• Turn on your oven to Gas Mark 6, 200C
• Peel, de-seed and chop the squash.
• Put 2-3 tablespoons of oil into the baking tray with sides, spread it roughly over the surface and add all the squash.
• Mix that around so the squash cubes are covered with oil on all sides. Then spread them out and sprinkle a bit of salt and pepper over them.
• Put them in the oven for approximately 30 minutes (flipping them over once or twice) until they are soft and have begin to go brown at the edges (but not too much as they will cook more on the pizza).
• While the squash is cooking, finely slice the onion, add 1-2 tablespoons of oil to a saucepan or frying pan (one with a lid is good) and cook the onion very gently for at least 20 minutes until it is very soft, stirring every few minutes to check it isn’t over-cooking.
• Cook with the lid on the pan for the first 10 minutes at least as this stops the onion drying out too much. You want to end up with an almost creamy consistency. Once you reckon it is cooked enough add a teaspoon of vinegar and some salt and pepper and leave to cool with the lid off.
• The above stages can be done in advance.
• Roll your pastry thinly to the required size and leave to rest for a few minutes while you chop the feta and/or walnuts.
• Transfer the pasty to the flat baking tray and paint a strip of about 1cm around the pastry edge with some oil to stop it getting overcooked.
• Then spread the onion over the pastry, up to about 1cm from the edges.
• Next put the cooked squash over the onions and then the feta and/or walnuts.
• Cook the pizza in the oven for 15 – 20 minutes (but check after 10 minutes). You may want to turn the temperature up to Gas 7 or 220C for this bit, ovens vary. The main objective is to cook the pastry and allow all the other ingredients to crispen and meld together a bit, but not burn.
• Serve warm with veg of your choice.