Roasted squash with sage & Pecorino from The Good Table: Adventures In and Around My Kitchen by Valentine Warner
This is a great addition to an informal spread. Eaten as a vegetarian dish, it is a fine thing. You can add some mozzarella at the end, along with the Pecorino
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- olive oil, for roasting
- a scattering of dried chile flakes
- flaked sea salt
- 1 medium red onion, halved and finely sliced
- 20 large sage leaves
- 1 large butternut squash
- Pecorino or Parmesan cheese, for shaving
- 30 g pine nuts
- 1 tablespoon good balsamic vinegar
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