Roasted autumn vegetables with Lancashire cheese

Treat yourself to a delicious and nutritious autumn feast with our exquisite Roasted Autumn Vegetables with Lancashire Cheese recipe. Perfect for chilly fall evenings, this vibrant vegetarian dish offers a mix of delicious flavors and textures. Created by the talented Roz Denny, this healthy dinner is effortlessly prepared in just one roasting pan, making it a convenient meal for busy days. With an intriguing mix of seasonal vegetables and the rich, creamy flavor of Lancashire cheese, this dish will impress both your taste buds and your guests. Treat yourself to a colorful and hearty fall meal today!

Ingredients

1 large butternut squash (approx. 600-700 g heavy)
1 medium red onion
6 tbsp olive oil
1 large sprig of fresh sage
1 large zucchini
1 tbsp balsamic or sherry vinegar
100g Lancashire cheese

Preparation steps

Preheat the oven to 180°C fan/200°C top/bottom heat/Gas 6.
Cut the pumpkin in half with a sharp knife and scoop out the seeds.
Cut the halves into smaller pieces so they are easier to peel.
Cut the pulp into large, bite-sized pieces – they don’t have to be clean.
Halve the onion and cut off the root end, leaving some to hold the segments together.
Peel each half and then cut into four wedges.
Spread the squash and onions in a large roasting pan so they have enough room to roast.
Drizzle 5 tablespoons of oil over it and mix.
Pull the sage leaves from the stem and chop roughly – there should be about 2 tablespoons left.
Sprinkle the sage over the vegetables and season.
Roast for 20 minutes, stirring once halfway through.
In the meantime, cut the zucchini into thick slices.
Mix the zucchini slices with the remaining oil.
Remove the roasting pan from the oven and push the half-cooked squash and onion to the side.
Lay the zucchini slices flat on the base and season.
Roast for another 10 minutes until all the vegetables are soft.
Remove the dish from the oven and sprinkle the vinegar over the vegetables.
Stir gently so that the cheese melts a little.
Serve the roasted autumn vegetables with crumbled Lancashire cheese.

Nutritional Information

kcal	fat	saturates	carbohydrates	Sugar	fiber	protein	Salt
306	25g	7g	14g	0g	3g	8g	0.39g

Equipment and tools

dulcimer
Knife
sheet
Aluminum foil
mixing bowl
Whisk
spatula

Allergen information

This recipe contains the following allergens:

Cheese (Lancashire)

Storage and leftovers

If you have any leftover Roasted Autumn Vegetables with Lancashire Cheese, you can store them in an airtight container in the fridge for up to 3 days.

To reheat, simply warm the vegetables in the oven or microwave until warmed through.

Note: The consistency and taste of the vegetables may change slightly after cooling.

Health Benefits of Roasted Autumn Vegetables with Lancashire Cheese

There’s nothing better in the fall than treating yourself to hearty and delicious meals that make the most of the season’s harvest. One such dish that perfectly captures the essence of autumn is Roasted Autumn Vegetables with Lancashire Cheese. This recipe not only offers a tempting flavor combination but also numerous health benefits.

1. Butternut Squash: A Nutritional Powerhouse

The main ingredient in this recipe is butternut squash. It is incredibly rich in essential nutrients, making it a nutritional powerhouse. Packed with vitamins A, C and E, butternut squash supports a strong immune system, promotes healthy skin and provides antioxidant protection against free radicals.

Additionally, butternut squash is an excellent source of fiber, which aids digestion and promotes a healthy gut. It also contains potassium, which is essential for maintaining appropriate blood pressure and supporting heart health.

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2. Red Onion: Full of antioxidants

The addition of red onions not only gives the dish a wonderfully spicy taste, but also increases the nutritional content. Red onions are rich in antioxidants, especially quercetin. These antioxidants help fight inflammation in the body and reduce the risk of chronic diseases such as heart disease and certain cancers.

3. Olive Oil: Heart-Healthy Delicacy

Using olive oil in this recipe boosts both the flavor and health benefits. Olive oil is a staple of the Mediterranean diet and is known for its numerous health benefits. It is rich in monounsaturated fats, which have been linked to lower cholesterol and a lower risk of heart disease.

In addition to its heart-healthy benefits, olive oil also contains antioxidants with anti-inflammatory properties that promote overall wellness.

4. Sage: An aromatic herb with health benefits

The addition of fresh sage not only provides a wonderful aroma but also offers various health benefits. Sage contains compounds with potential antimicrobial, anti-inflammatory and antioxidant properties. It has been used in traditional medicine for centuries to relieve digestive problems and to support memory and cognitive function.

5. Zucchini: Low in calories, high in nutrients

Zucchini, also known as zucchini, is a versatile vegetable that adds both color and nutritional value to the dish. It is low in calories but rich in essential nutrients such as vitamin C, vitamin A and potassium.

Zucchini is also rich in fiber, which aids digestion and promotes satiety. Its high water content contributes to hydration and helps maintain a healthy complexion.

6. Lancashire Cheese: A good source of protein and calcium

Last but not least, Lancashire cheese gives this dish a creamy and savory touch while providing nutritional benefits. In moderation, cheese is an excellent source of protein and calcium. Protein is crucial for building and repairing tissue, while calcium is essential for strong bones and teeth.

However, it is important to note that cheese should be consumed in moderation due to its high saturated fat content. But when enjoyed as part of a balanced diet, Lancashire cheese can be a nutritious addition to this fall recipe.