I love the sweetness of roasted butternut squash and red onions and it's a great combination which can then be used in so many dishes from salads to risottoes etc.,
Peel 2 butternut squash, deseed and chop into large dice. (you can roast with the skin on, but I prefer without).
Take 6-8 small red onions. Quarter and peel off papery skins.
Finely chops some fresh sage if you have it, spinkle veg with salt and pepper, and some hot sauce (optional).
In a baking tray heat a tablespoon approx of coconut oil (or any oil, but coconut is my favourite). (Set oven to very hot say 230c).
Once oil is hot toss veggies in the oil and mix thoroughly.
Cook for 30 mins. Turn over and then cook for 15 to 20 mins longer until soft and caramelised.
See next recipe for an idea of what to do with them for a yummy suppers dish.
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