Roasted Autumn Veggies & Lancashire Cheese
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Prep Time40 Mins
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Cook Time5 Mins
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Total Time45 Mins
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DifficultyEasy
A vibrant and satisfying vegetarian dish for autumn, all prepared in a single roasting tin, by Roz Denny.
Okay so lets get to the recipe instructions and ingredients now
Ingredients
Checkout Seafood Puttanesca Delight Recipe
Instructions
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.
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