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.
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)
- 1 tbsp balsamic or sherry vinegar
- 100g Lancashire cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
