British recipe for 4 as a side dish or 2 as a main people, takes only 20 mins; recipe has butternut squash, red onion, olive oil, sage, courgette, sherry vinegar and lancashire cheese.
Roasted autumn vegetables with Lancashire cheese
Course: British
Servings
4 as a side dish or 2 as a main
servings
Prep time
20 mins
Ingredients
- Olive Oil: 6 tbsp olive oil
- Red Onion: 1 medium red onion
- Courgette: 1 large courgette
- Butternut Squash: 1 large butternut squash (about 600-700g/1lb 5oz - 1lb 9oz in weight)
- Sherry Vinegar: 1 tbsp balsamic or sherry vinegar
- Sage: 1 large sprig fresh sage
- Lancashire Cheese: 100g Lancashire cheese
Directions
- Preheat the oven to fan180C/conventional 200C/ gas 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. Chop the flesh into big bite-sized pieces - they don't have to be neat.
- 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 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop - you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 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 over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.
