Preheat the oven to 220 degrees celsius.
Wash the outer skin of the butternut. Keep the skin on but scoop out the pips etc. Cut into large chunks.
Add the butternut and olive oil to a large oven proof tray and make sure the butternut is fully coated in the oil. Add Rosemary if using. Sprinkle with salt and roast for 30-40 minutes or until the butternut has caramelized.
Meanwhile, wash the green beans and cut off the stems. You can also add the pumpkin seeds to a small saucepan and toasted them on a medium heat - they’ll start to pop like popcorn and turn light brown in colour.
Remove the butternut from the oven. Using a steel spatula, loosen and flip the butternut. Place the green beans on top or you can roughly mix them in. Roast for another 10-15 minsutes.
Remove from the oven and sprinkle over large crumbs of feta and transfer to your serving dish. Finish off with a last sprinkle of salt and the toasted pumpkin seeds.
Serve and devour!
