…Roasted Veg.

Colourful, plentiful and delicious…

In the pan:

1 butternut squash – peeled, de-seeded and chopped

2 medium onions – peeled and sliced

Fresh sage(or use dried) – chopped and scattered over

Dried cranberries – a handful(or more if you like) sprinkled over the top

Grindings of salt and pepper

A glug of Olive Oil

Stir, to cover the veg with the oil.  Roast in the oven – 200*C for 45 minutes – stir half way through.  Serve with all sorts of wonderful things!

The sage gives a wonderful savoury flavour to balance the sweetness of the butternut squash and onions, and the cranberries are a bit sharp.  The onions should always be at least a bit caramelised…

Last night I served this with roasted sausages, mashed potato, peas, yorkshire pudding and apple sauce – a hot and comforting taste of autumn…..

It’s good re-heated the next day – it makes plenty:  Add to couscous…eat as a salad with goat’s cheese…I guess it could also be liquidised with a little stock to make a soup?


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