Roasted autumn vegetables with Lancashire cheese - Good Food Middle East
A colourful and hearty vegetarian supper dish for autumn – made in one roasting tin, from Roz Denny
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Oven
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 1 large butternut squash (about 600-700g/1lb 5oz - 1lb 9oz in weight)
- 1 medium red onion
- 6 tbsp olive oil
- 1 large sprig fresh sage
- 1 large courgette
- 1 tbsp balsamic or sherry vinegar
- 100g Lancashire cheese
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