This is a nice and easy dish, perfect a cold day when you need comfort food but don’t want the stodginess of it. I have deep admiration for chipotle peppers in adobo sauce, and I’m obsessed with onion squash. I tend to blitz the peppers in a blender straight after bringing them home and store the purée in a glass container in the fridge. If you can’t get hold of chipotle peppers, replace them with an additional teaspoon of smoked paprika, half a teaspoon of cayenne pepper or chilli flakes, and a diced tomato.
Roasted onion squash is the food of gods; it tastes like perfectly seasoned roast chicken, and I can’t get enough of it. You don’t have to peel the squash but if you do, use a regular vegetable peeler.
Feta cheese can be replaced by gherkins in brine – try to find them in the Polish chilled food section at any major supermarket, or at health stores.