1 kg (2 lb) butternut squash, peeled and cut into bite- sized pieces
3 tablespoons olive or vegetable oil
1 teaspoon chilli flakes
1 teaspoon fennel seeds
250 g (8 oz) couscous
300 ml (1/2 pint) boiling vegetable stock or water
200 g (7 oz) Wensleydale, Cheshire or similar crumbly white cheese
2 spring onions, finely sliced
2 tablespoons toasted pine nuts (optional)
salt and pepper
Preheat the oven to 220°C (425°F), Gas Mark 7. Parboil the squash in a large saucepan of lightly salted water for 5–7 minutes. Drain really well and tip into a roasting tin. Drizzle with 2 tablespoons of the oil, sprinkle with the chilli flakes and fennel seeds, then season generously with salt and pepper. Cook in the preheated oven for 18–20 minutes, until tender.
Meanwhile, place the couscous in a large bowl. Stir in the remaining oil and a generous pinch of salt. Add the boiling stock, then cover and set aside for 5–10 minutes, until the grains are tender and all the liquid has been absorbed.
Spoon the couscous on to 4 plates, scatter with the roasted butternut squash and crumble the cheese on top. Sprinkle over the spring onions and pine nuts, if using, and serve immediately.