Sorry there aren't any photos - wasn't thinking! But this was seriously delicious.
2 tbsp oil
1/2 butternut squash, peeled and cubed
1 tsp za'atar or rosemary or something similar
1 punnet cherry tomatoes
1 large clove garlic
1 tbs balsamic vinegar
2 tsp home-made pesto (if you happen to have any!)
1 packet udon noodles
1/2 packet feta cheese
Put the squash into a lidded frying pan with 1 tbsp of the oil (I used stir-fry oil on this one) and the herbs, and cook gently until really soft and squishy and beginning to caramelise. This takes up to 45 minutes, so if you're in a hurry, do it in the microwave for 5 minutes before transferring to the frying pan.
Meanwhile, make the tomato sauce by putting the remaining tbsp of oil (I used rapeseed, but olive is also vg), vinegar, crushed garlic and pierced tomatoes into a saucepan, cover, and cook on a low heat for about 5 minutes, until the juices run. Put this into a food processor with the pesto, if you have any, or some fresh basil or, if all else fails, some dried marjoram or thyme, and work until smooth.
Cube the feta cheese, and prepare the udon according to the instructions on the packet.
Once the squash is cooked, combine everything in the frying-pan and make sure it is all piping hot. Serve at once - we weren't sure whether to eat it with chopsticks or a spoon and fork!