Page title and description
Vegetarian mains
Roasted squash and red onion wedges
Golden roasted wedges of squash and red onion with sage and garlic. This makes a lovely side, or turn it into a vegetarian main by serving with quinoa and a dressing of tahini, lemon juice, minced garlic, salt and pepper. Garnish with chopped parsley or coriander, toasted pine nuts, and perhaps some salty goat's or sheep's cheese.
Ingredients
- 1 large or 2 small squash, cut into thick wedges with the skins left on
- 4 red onions, peeled and cut into wedges with the root intact
- a few garlic cloves, left whole
- a small handful sage leaves
- oil for roasting, e.g. vegetable
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
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Step 1
Preheat oven to 190°C/Gas 5.
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Step 2
Toss the squash, onions and garlic in a baking dish in just enough oil to coat. Season with salt and pepper. Roast in the oven for 20 minutes.
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Step 3
Toss in the sage (leaving small leaves whole and shredding larger ones) and turn the veg so they cook evenly. Roast for another 20-25 minutes until tender.
