• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Place the butternut squash on a large (lined) baking tray.
• Drizzle with oil and season with salt and pepper.
• Toss to coat and arrange in a single layer on the tray.
• Roast on the top shelf of the oven until tender and golden, 25-30 mins.

• Meanwhile, halve, peel and thinly slice the onion.
• Trim the courgette then slice into 1cm thick rounds. 
• Peel and grate the garlic (or use a garlic press).
• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the onion and courgette and cook, stirring occasionally, until softened, 6-8 mins.

• Meanwhile, halve the tomatoes.
• Tear the baguette into small, bite-sized pieces.
• When the butternut squash has been cooking for 15 mins, add the tomatoes to the tray with another drizzle of oil.
• Carefully mix everything together and return to the top shelf of the oven for the remainder of the cooking time, 10-15 mins.

TIP: Use two baking trays if necessary.

• Meanwhile, to a large bowl add 2 tbsp oil (double for 4p) along with the red wine vinegar and mayo. 
• Season with salt and pepper, mix well and set aside.
• Add the croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
• Toss to coat, spread out and bake on the middle shelf of the oven until golden, 8-10 mins. Give the tray a shake halfway through.

TIP: Watch them carefully so they don't burn!

• When the onion and courgette have softened, stir in the garlic and cook for 1 min more.
• Remove from the heat and add to the bowl with the dressing.
• When ready, remove the veg and croutons from the oven, add to the bowl and gently mix.
• Let everything sit for a couple of mins to allow the croutons to absorb the flavours.

• Carefully fold the rocket into the bowl with the softened veg and croutons.
• Divide your panzanella salad between plates.
• Crumble the Greek style cheese over the top.