If you are looking for a sumptuous side to accompany a roast joint this baked squash with thyme and comté recipe from the November 2020 issue of Delicious Magazine will upscale any meal from average to special occasion level. It also works perfectly as a main course veggie meal.

Don't be put off by my photograph, or the description in the link I have included here referring to brie. While the two recipes (one available online on the Australian version of the Delicious site and the other in the UK's printed copy of the Magazine) are slightly different, they are clearly one and the same.

I chose not to use brie and I opted to serve our baked squash as a main course. Big on flavour and a filling dish, I'd certainly make this again.