Lancashire Fall Veggies
A savory blend of harvest vegetables roasted with fresh herbs and finished with genuine Lancashire cheese. One bite and you will forget how incredibly healthy the ingredients are!
1 large butternut squash 1 medium red onion, chopped 6 tbsp olive oil 1 large sprig fresh sage 1 large courgette (zucchini) 1 tbsp balsamic or sherry vinegar 1/2 tspn salt 1/2 tspn black pepper 4 oz aged Lancashire cheese (or similar if not available)
Preheat the oven to 350 F. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into roughly bite-sized pieces.
Scatter the squash and onion in a large roasting pan so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop – you should have about 2 tbsps. Scatter over the vegetables and season with salt and pepper. Roast for 20 minutes, stirring once halfway through.
Slice the courgette thickly and toss with the remaining oil. Remove the roasting pan from the oven at the 20 minute mark and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season with salt and pepper. Roast for a further 10 minutes, until all the vegetables are tender.
Remove pan from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.
Recipe adapted from BBC Good Food.