Rosemary & Cyder Vinegar Roasted Squash
Looking for a delicious side dish? It only has advantages: it’s cut, put in the oven and wait 30 minutes. Easy, fast and tasty.
Ingredients
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4 shallots, peeled and halved lengthways (or 2 small red onions, peeled & quartered lengthways)
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650g butternut squash, peeled, deseeded and cut into thick slices (approx. 2-3cm thick)
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3 sprigs rosemary
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2 tbsp extra virgin olive oil
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2 tbsp Organic Cyder Vinegar
Preparation Method
- Preheat the oven to 200°C.
- Tip the vegetables and rosemary onto a large baking tray and pour over the olive oil and vinegar.
- Toss everything together to combine, then roast for 30-40 minutes or until tender and starting to caramelize. Season before serving.
