Introduction

This roasted autumn vegetables dish with Lancashire cheese is a comforting and flavorful way to celebrate seasonal produce. The combination of butternut squash, red onion, and courgette roasted to tender perfection pairs beautifully with the rich, crumbly cheese. It makes a satisfying side or a light vegetarian main.

The dish shows a deep white rectangular pan filled with several layers of roasted vegetables. At the bottom, there are bright orange chunks of pumpkin or squash mixed with purple pieces of red onion. Scattered throughout are sliced green zucchini with visible seeds and soft, golden brown edges. On top of the vegetables, there is a layer of creamy white cheese curds or small cheese chunks, adding a slightly crumbly texture. The colors are warm and earthy, giving a fresh and hearty feel. The pan sits on a white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

Ingredients

1 large butternut squash (about 600-700g/1lb 5oz – 1lb 9oz in weight)
1 medium red onion
6 tbsp olive oil
1 large sprig fresh sage
1 large courgette
1 tbsp balsamic or sherry vinegar
100g Lancashire cheese

Instructions

Step 1: Preheat the oven to fan 180°C, conventional 200°C, or gas mark 6. Using a sharp knife, cut the butternut squash in half and scoop out the seeds. Cut the halves into smaller pieces to make peeling easier, then chop the squash flesh into large bite-sized chunks.
Step 2: Halve the red onion and trim the root end, leaving a small part intact to hold the layers together. Peel and cut each half into four wedges.
Step 3: Scatter the squash and onion in a large roasting tin, ensuring they have enough space to roast evenly. Drizzle with 5 tablespoons of olive oil and toss to coat.
Step 4: Strip the sage leaves from the stem and roughly chop to make about 2 tablespoons. Sprinkle the sage over the vegetables and season with salt and pepper. Roast for 20 minutes, stirring once halfway through.
Step 5: While the vegetables roast, slice the courgette into thick rounds and toss with the remaining 1 tablespoon of oil.
Step 6: Remove the roasting tin from the oven and push the squash and onion to one side. Arrange the courgette slices flat on the base of the tin and season. Return to the oven and roast for an additional 10 minutes, until all the vegetables are tender.
Step 7: Remove the tin from the oven. Drizzle the balsamic or sherry vinegar over the vegetables and toss gently. Crumble the Lancashire cheese over the top and toss lightly just until the cheese begins to melt. Serve warm.

Tips & Variations

You can substitute the sage with rosemary for a different herbaceous flavor.
Tossing the vegetables halfway through roasting helps them cook evenly and develop a nice caramelization.
Use balsamic vinegar for a sweeter tang or sherry vinegar for a more subtle acidity, depending on your preference.
For a nutty crunch, sprinkle toasted walnuts or pecans just before serving.

Storage

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The Lancashire cheese may become firmer after refrigeration, so it’s best added fresh if possible.

How to Serve

The image shows a white baking tray filled with a mixed vegetable dish. The top layer consists of soft white cheese crumbs scattered unevenly. Underneath, there are thick slices of green zucchini with visible seeds, chunks of bright orange butternut squash, and large pieces of purple-red onion with slightly browned edges, all mixed together. The vegetables have a roasted texture with some caramelized spots, giving a warm and hearty look. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can peel, chop, and store the vegetables in the fridge a day ahead for convenience. Keep them in a sealed container or plastic bag to prevent drying out.

Is there a vegan alternative to Lancashire cheese?

For a vegan version, try crumbled firm tofu seasoned with a little nutritional yeast, smoked paprika, and salt to mimic the tangy, crumbly texture of Lancashire cheese.