Photo: Alexander Maasch
Roasted autumn vegetables with Lancashire cheese
7 ingredients
Serves 4 as a side dish or 2 as a main
openrecipes
A colourful and hearty vegetarian supper dish for autumn - made in one roasting tin, from Roz Denny
Estimated Nutrition (whole recipe, rough)
306
Calories
8g
Protein
23g
Fat
12g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes