Make up the bread mix following the pack instructions, using 1 tablespoon of the oil in the bread.
Meanwhile, cook the vegetables: Heat the remaining oil in a frying pan and sear the butternut squash for 10 minutes, add the onions to the pan and cook for 5 minutes. Then add the diced pepper and cook for a further 5 minutes until all of the vegetables are tender. Remove from the heat and cool.
Turn the risen dough out on to a floured surface and knock back. Roll the dough out to a large rectangle. You may need to pull and stretch the dough to help with the rolling out. Lay the dough across a 18x28cm rectangular baking tin, allowing half the dough to rest over the rim.
Scatter one third of the cooked vegetables over the dough with some of the herbs. Fold the dough over the vegetables and make indents with the end of a wooden spoon or your finger over the surface. Scatter the remaining vegetables over with the herbs. Loosely cover with oiled cling film and leave to rise for 30 minutes.
Preheat the oven to 230ºC, fan 210ºC, gas 8. Just before baking, push the herbs and vegetables into the surface of the bread and scatter with the salt. Bake for 15 minutes, turn the heat down to 200ºC, fan 180 ºC, gas 6 and cook for a further 15-20 minutes. Remove the bread from the oven and tap the base to check that it is cooked and sounds hollow.
Cool slightly and serve chunks of the bread on a platter with the dips of your choice.