Preheat your oven to 210c.

Chop your squash in half, remove the seeds (you can wash and roast these if desired for a crunchy topping). Cut the half squash in half again, leaving the rounded, hollow bit of the squash intact, finely chopping the rest. Add this all to a baking tray, the larger part cut side down, then add the red onion, peeled and cut into wedges, and the whole unpeeled garlic cloves around the squash (use two trays if you need to). Add olive oil, sea salt, and black pepper, then roast for 35-40 mins, until the squash is tender and the large intact piece starts to collapse when you touch it. Set aside to cool when done. If you're roasting the seeds, add them to a tray with oil and salt, and pop them into the oven 15 minutes before the squash is done.

In a large pan, heat a glug of olive oil, then add the beans + half their juices. If using unseasoned beans (taste first) - add a little crumbled veg stock cube. If you'd prefer not to use the bean water, add around 150ml water and a little bit of crumbled stock instead. Bubble on low whilst you make the other part of the sauce, it should be viscous but not too watery.

In a blender cup, scoop the flesh out of the roasted butternut squash bulb (not the pieces, they go on top!) then add the nutritional yeast, lemon juice. miso, squeeze the garlic cloves out of their skins and add those, and a splash of water to help it all blend to a smooth liquid.

Pour the creamy sauce in, heat gently, then top with the roasted squash, red onion, and optional tofu feta and toasted seeds.