Serves 2 as a main dish or 4 as a side
Rosemary & Cyder Vinegar Roasted Squash
If there is one vegetable above all others that is associated most strongly in my mind with cosy autumnal meals and harvest abundance, it is the squash. I absolutely love roasted squash and make it probably twice a week throughout these cooler months. But I’m conscious it can perhaps get a little repetitive unless we pep it up with some interesting flavours. That’s why I particularly love this dish. It’s so quick and easy, yet the addition of rosemary and fruity, zingy cyder vinegar elevates the vegetables to something just that bit more delicious. Trust me – this is a game changer!
I love it as a side, perhaps alongside a roasted chicken or some crunchy chickpeas and greens, but it is absolutely worth making extra for leftovers, as it’s equally delicious cold with some salad and feta, and even works well blended into a gorgeous soup with some homemade stock. This is batch cooking perfection as with just a little prep, you can make many nutritious meals.
- 4 Echalion or banana shallots, peeled and halved lengthways (or 2 small red onions, peeled & quartered lengthways)
- 650g butternut squash, peeled, deseeded and cut into thick slices (approx. 2-3cm thick)
- 3 sprigs rosemary
- 2 tbsp extra virgin olive oil
- 2 tbsp Aspall Organic Cyder Vinegar
- Salt and pepper
Preheat the oven to 200°C.
Tip the vegetables and rosemary onto a large baking tray and pour over the olive oil and vinegar.
Toss everything together to combine, then roast for 30-40 minutes or until tender and starting to caramelise.
Season before serving.
This recipe has kindly been sponsored by Aspall Cyder and Vinegar
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