Roasted Autumn Veggies & Lancashire Cheese

1. Preheat the Oven
Set your oven to fan 180°C / conventional 200°C / gas mark 6. This ensures a hot environment for roasting the vegetables evenly.

2. Prepare the Squash

• Take the large butternut squash and place it on a cutting board.
• Using a sharp knife, carefully cut the squash in half lengthwise.
• Scoop out the seeds with a spoon or a melon baller, discarding them.
• Cut the halves into smaller, manageable pieces to make peeling easier.
• Peel the skin off the squash pieces using a vegetable peeler or knife.
• Chop the flesh into large, bite-sized pieces, ensuring they are roughly the same size for even cooking.

3. Prepare the Onion

• Halve the medium red onion from top to bottom.
• Trim the root end slightly, leaving enough to keep the onion layers together.
• Peel the outer skin off each half.
• Cut each onion half into four wedges, creating sections that will caramelize nicely during roasting.

4. Combine Vegetables

• In a large roasting tin, scatter the chopped butternut squash and onion wedges.
• Make sure there is enough space between the pieces for air circulation, which helps with roasting.
• Drizzle 5 tablespoons of olive oil evenly over the vegetables.
• Use your hands or a spatula to toss the vegetables, ensuring they are well coated in oil.

5. Add Sage

• Take the large sprig of fresh sage and strip the leaves from the stem.
• Roughly chop the sage leaves to release their aromatic oils—aim for about 2 tablespoons of chopped sage.
• Scatter the chopped sage over the vegetable mixture.
• Season with salt and pepper to taste, enhancing the flavors.

6. First Roast

• Place the roasting tin in the preheated oven.
• Roast the vegetables for 20 minutes, stirring once halfway through to promote even browning and caramelization.

7. Prepare the Courgette

• While the squash and onion are roasting, take the large courgette and slice it thickly (about 1 cm).
• Place the courgette slices in a bowl and toss with the remaining tablespoon of olive oil, ensuring each piece is coated.

8. Add Courgette to Roasting Tin

• After 20 minutes, carefully remove the roasting tin from the oven.
• Using a spatula, push the partially cooked squash and onion to one side of the tin to create space.
• Lay the courgette slices flat on the other side of the tin, seasoning them with salt and pepper.

9. Final Roast

• Return the roasting tin to the oven for an additional 10 minutes.
• Roast until all the vegetables are tender and lightly caramelized, checking for doneness with a fork.

10. Finish and Serve

• Once the vegetables are cooked, remove the tin from the oven.
• Drizzle the balsamic or sherry vinegar over the roasted vegetables for added flavor.
• Gently toss the vegetables to combine, ensuring the vinegar is evenly distributed.
• Crumble the Lancashire cheese over the top, allowing it to melt slightly with the warmth of the veggies.
• Serve warm, enjoying the delightful combination of flavors and textures.