Roasted Autumn Vegetables with Lancashire Cheese Recipe

Introduction

This roasted autumn vegetables dish with Lancashire cheese is a cozy, flavorful way to enjoy seasonal produce. Combining sweet butternut squash, tender courgette, and savory red onion, it’s finished with a tangy vinegar and creamy cheese for a deliciously satisfying side or light meal.

Ingredients

• 1 large butternut squash (about 600-700g/1lb 5oz – 1lb 9oz)
• 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

1. Step 1: Preheat the oven to fan 180°C (conventional 200°C or gas mark 6). Cut the butternut squash in half and scoop out the seeds. Cut into smaller pieces to peel easily, then chop the flesh into large bite-sized chunks.
2. Step 2: Halve the red onion and trim the root end slightly to keep the wedges intact. Peel and cut each half into four wedges.
3. Step 3: Scatter the squash and onion in a large roasting tin, ensuring they have plenty of room. Drizzle with 5 tablespoons of the olive oil and toss to coat evenly.
4. Step 4: Strip the sage leaves from the stem and roughly chop to make about 2 tablespoons. Sprinkle over the vegetables and season with salt and pepper. Roast for 20 minutes, stirring once halfway through.
5. Step 5: While the vegetables roast, slice the courgette into thick rounds and toss with the remaining 1 tablespoon of olive oil.
6. Step 6: Remove the roasting tin from the oven. Push the partly cooked squash and onion to one side and lay the courgette slices flat on the base. Season and return to the oven to roast for another 10 minutes, or until all the vegetables are tender.
7. Step 7: Take the roasting tin out of the oven and sprinkle the vinegar over the vegetables. Toss gently to combine.
8. Step 8: Crumble the Lancashire cheese over the roasted vegetables and toss lightly so the cheese melts slightly. Serve warm.

Tips & Variations

• Try swapping sage for rosemary or thyme to vary the herb flavor.
• You can add other autumn veggies like carrots or parsnips for more variety.
• For a vegan option, omit the cheese or substitute with a plant-based alternative.
• Use sherry vinegar for a fruitier tang or balsamic for a sweeter finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The cheese may firm up a bit when cold, so add a little extra crumble when reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can chop the vegetables and store them in the fridge for a day before roasting. Cook just before eating for the best texture and flavor.

What can I use if I don’t have Lancashire cheese?

Crumbled feta, goat cheese, or a crumbly cheddar are good substitutes that will add a similar creamy, salty element.

Roasted Autumn Vegetables with Lancashire Cheese Recipe

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★★★★★

4.5 from 138 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting roasted autumn vegetable dish featuring tender butternut squash, sweet red onion, and fresh courgette, all infused with sage and balsamic vinegar, then topped with rich, crumbly Lancashire cheese for a deliciously savory finish.

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Ingredients

Scale 1x2x3x

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)
• 1 tbsp balsamic or sherry vinegar
• 100g Lancashire cheese

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Instructions

1. Preheat and Prepare 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 ease peeling. Peel and chop the flesh into large bite-sized chunks; perfect neatness is not necessary.
2. Prepare Onion and Arrange Vegetables: Halve the red onion and trim the root end, leaving it intact enough to hold the segments together. Peel and cut each half into four wedges. Scatter the chopped squash and onion evenly in a large roasting tin to ensure room to roast. Drizzle with 5 tablespoons of olive oil and toss to coat. Strip and roughly chop the sage leaves (about 2 tablespoons) and sprinkle over the vegetables. Season with salt and pepper.
3. Roast Squash and Onion: Place the roasting tin in the oven and roast for 20 minutes, stirring once halfway through to encourage even cooking and browning.
4. Prepare and Add Courgette: While the squash and onion roast, slice the courgette into thick rounds 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 tin and season lightly.
5. Finish Roasting Vegetables: Return the tin to the oven and roast for an additional 10 minutes, or until all vegetables are tender and cooked through.
6. Dress and Add Cheese: Remove the roasting tin from the oven again. Drizzle the vegetables with 1 tablespoon of balsamic or sherry vinegar and toss gently to combine.
7. Add Lancashire Cheese and Serve: Crumble the Lancashire cheese over the warm vegetables and toss lightly so the cheese softens and slightly melts. Serve warm for a cozy, autumnal side dish or light main.

Notes

• Use a sharp knife and exercise caution when cutting the butternut squash, as it can be tough to handle raw.
• The balsamic or sherry vinegar adds a subtle tang to balance the sweetness of the roasted vegetables.
• Adjust roasting time slightly if your vegetables are cut smaller or larger than suggested.
• Lancashire cheese is crumbly and slightly tangy; substitute with a similar crumbly cheese if unavailable.
• Vegetables can be served as a side dish or as a vegetarian main with crusty bread or grains.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: British

Keywords: roasted vegetables, autumn vegetables, butternut squash recipe, Lancashire cheese, sage, roasted courgette, British vegetable side dish