
By SW Sarah
Roasted squash and red onion wedges
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
41
Low
Glycemic Load
26
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

3garlic cloves
left whole

sage leaves

oil
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

3garlic cloves
left whole

sage leaves

oil
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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