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?