The Great British Bake Off finalist Andrew Smyth served up a tasty roasted butternut squash and red onion tarte tatin on today’s episode of Lorraine.

The ingredients are: 800g butternut squash (the fattest, shortest one you can find), 2 tbsp olive oil, 2 red onions, 1 tbsp salted butter, 70g soft dark brown sugar, 115ml red wine vinegar, 4 sprigs fresh thyme, 375g block all-butter puff pastry or ready-rolled (or make your own!), Semi-skimmed milk to brush, Salt & pepper and 100g soft goat’s cheese (optional, to serve).