Description
A comforting and flavorful recipe featuring roasted autumn vegetables including butternut squash, red onion, and courgette, enhanced with fresh sage, a splash of balsamic vinegar, and topped with rich Lancashire cheese for a delicious seasonal dish.
Ingredients
Scale
Vegetables
- 1 large butternut squash (about 600-700g / 1lb 5oz – 1lb 9oz)
- 1 medium red onion
- 1 large courgette
Other Ingredients
- 6 tbsp olive oil
- 1 large sprig fresh sage (about 2 tbsp chopped leaves)
- 1 tbsp balsamic or sherry vinegar
- 100g Lancashire cheese
- Salt and freshly ground black pepper, to season
Instructions
- Prepare the squash: Preheat the oven to fan 180°C / conventional 200°C / 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 flesh into large bite-sized pieces.
- Prepare the onion: Halve the red onion and trim the root end, leaving a bit intact to hold the layers together. Peel and cut each half into four wedges.
- Roast squash and onion: Scatter the squash and onion in a large roasting tin, making sure they are spread out for even roasting. Drizzle over 5 tablespoons of olive oil and toss everything together. Strip the sage leaves from the stem, roughly chop to get about 2 tablespoons, and sprinkle over the vegetables. Season with salt and pepper. Roast for 20 minutes, stirring once halfway through.
- Prepare and add courgette: While the squash and onion roast, slice the courgette into thick slices and toss with the remaining 1 tablespoon of olive oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to one side. Arrange the courgette slices flat on the base of the roasting tin and season.
- Continue roasting: Return the tin to the oven and roast for a further 10 minutes until all vegetables are tender.
- Finish and serve: Remove the roasting tin from the oven, sprinkle the balsamic or sherry vinegar over the vegetables and toss gently. Crumble the Lancashire cheese over the vegetables, toss lightly so the cheese melts a little, then serve immediately.
Notes
- Choose a firm butternut squash to make peeling and chopping easier.
- If you prefer a stronger cheese flavor, add a bit more Lancashire cheese.
- For a different flavor twist, try using fresh thyme instead of sage.
- The vegetables can be served as a side dish or a vegetarian main with crusty bread or a grain salad.
- Ensure the vegetables are spaced well in the roasting tin to achieve even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: roasted vegetables, autumn recipe, butternut squash, Lancashire cheese, sage, healthy side dish
