Roasted squash and red onion wedges

Name: Roasted squash and red onion wedges
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: European
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; 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

3 steps

Prep:10minCook:45min

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.

Updated at: Thu, 17 Aug 2023 08:51:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories336.9 kcal (17%)

Total Fat9 g (13%)

Carbs63.7 g (25%)

Sugars6.2 g (7%)

Protein7.5 g (15%)

Sodium409.2 mg (20%)

Fiber13.1 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1squash

large, cut into thick wedges with the skins left on

4red onions

peeled and cut into wedges with the root intact

for roasting, vegetable

salt

pepper

1squash

large, cut into thick wedges with the skins left on

4red onions

peeled and cut into wedges with the root intact

for roasting, vegetable

salt

pepper

Instructions

Step 1

Preheat oven to 190°C/Gas 5.

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.

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.

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