Not everything this time of year is about pumpkins and apples. There are a lot of forgotten vegetables that are grown in autumn that are packed full of flavour and taste great! This roasted autumn vegetables dish is perfect for a vegetarian meal, or it can be paired with grilled chicken for a meatier meal. With a layer of Lancashire cheese sprinkled over the top, this main dish is just the right amount of naughty and nice.
- 1 large butternut squash (about 600-700g in weight)
- 1 medium red onion
- 6 tablespoons olive oil
- 1 large sprig fresh sage
- 1 large courgette
- 1 tablespoon balsamic or sherry vinegar
- 100g Lancashire cheese
- Preheat your oven to 200c/fan 180c/gas mark 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Once peeled, chop the flesh into bite size pieces.
- Halve the onion and trim the root end, leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tablespoons of the oil and toss together.
- Strip the sage leaves from the stem and roughly chop. Scatter over the vegetables and season. Roast for about 20 minutes, stirring once halfway through.
- Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.
- Remove tin from the oven, sprinkle the vinegar oven the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.
How delicious does that sound? Again, you can serve this with grilled chicken, or it would work perfectly on its own! Gorgeously warm and full of goodness, this meal would is ideal for this time of the year.