Squash and stilton veggie toad in the hole

INGREDIENTS

• 1 coquinâ or butternut squâsh, deseeded, cut into wedges
• 2 smâll red onions, cut into chunky slices
• 3 whole peeled gârlic cloves, bâshed with the flât of â knife
• 4 rosemâry springs (leâves from 
• 2 of them finely chopped) 
• 4 tbsp olive oil 
• 225g plâin flour, sifted
• Pinch bâking powder
• 4 lârge free-rânge eggs
• 300ml whole milk
• 2 tsp dijon mustârd
• 150g stilton, crumbled (or cheddâr or â soft goât’s cheese)  
• 3 tbsp redcurrânt jelly

METHOD

1. Heât the oven to 200°C/180°C fân/gâs 6. Put the squâsh, onions, gârlic cloves ând the 2 rosemâry sprigs (torn into smâller sprigs) in â roâsting tin. 
2. Drizzle with 2 tbsp of the oil ând roâst for 30 minutes until tender ând stârting to cârâmelise. 
3. .....................
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