Baked butternut squash with tomatoes
14 Oct 2020
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
This baked butternut squash with tomatoes can be served as a side dish with grilled/fried meat and fish, or with meatballs etc. But it’s also yummy as a vegan dish with pasta, rice or toast.
Ingredients
- ½ medium butternut squash
- 1 red onion
- 4 cloves of garlic
- 1 Tbsp of olive oil
- 1 teaspoon of chilli flakes
- 2 sprigs of rosemary
- Salt and pepper
- ½ tin cherry tomatoes in tomato sauce
- 1 Tbsp of balsamic vinegar
- Chopped parsley so serve
Instructions
- Preheat the oven to 180°C.
- Peel and cut the squash into 3cm cubes. Scatter them into a roasting tin.
- Peel then cut the onions into wedges. Peel the garlic and cut them into thin slices. Tuck these between the squash cubes. Scatter the chilli flakes and rosemary leaves on top, season with salt & pepper and drizzle with oil & vinegar.
- Combine well, then bake for 15 minutes until the squash starts to caramelize. Add the tinned cherry tomatoes, mix well and cook for another 15-20 minutes until golden.
- Serve warm.
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Categories
- Meal Type: - Bake - Dinner - Everyday - Lunch - Main - Side - Supper
- Cuisines: - Italian
- Occasions: - Christmas - Dinner Party - Sunday Lunch - Thanksgiving
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Vegan
- Skill Levels: - Easy
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