Roasted butternut squash and things

1 butternut squash
3 biggish carrots
2 smallish red onions
3 cloves garlic
Half a teaspoon or so of dried thyme
100g feta (or low fat Greek salad cheese, to cut the calories)

Cut squash into 1 inch chunks. Halve carrots lengthways and then into 2 inch lengths. Cut onions into quarters, leaving each quarter joined together at the root. Peel garlic but leave cloves whole. Spray baking tray with oil, add veg, sprinkle on thyme, spray again, then roast for about 30 mins at about 200 degC. When the veg is soft and beginning to colour, throw the feta over and give it another 10 mins or so.

We had it with jacket potatoes and salad. I blitzed the leftovers with a bit of baby veg stock to make soup for lunch tomorrow.