VegBox Recipes

Squash / Pumpkin, Shallot And Sage Roast

Quick and simple - a delicious way of cooking autumn shallots and squash or pumpkin.

Ingredients

Serves 4 as an accompaniment

1 medium squash or ½ pumpkin
10-12 small / medium shallots
3 tablespoons olive oil
1 tablespoon balsamic vinegar
handful fresh sage leaves

Method

Pre-heat the oven to 180 C.
Peel the squash / pumpkin with a potato peeler. Chop in half. Scoop out the seeds with a spoon. Then chop the flesh into bite-sized chunks.
Peel the shallots and cut off the stalks and roots.
Put the oil in an oven-proof dish and add the shallots and squash. Stir with a spoon to coat all the ingredients with the oil.
Roast for 30 minutes, until the squash or pumpkin is tender.
Roughly chop the sage and mix with the roasted vegetables just before serving.

Time From Cupboard-To-Table

About 45 minutes.

Notes & Variations on Squash / Pumpkin, Shallot And Sage Roast

Works well with all orange-fleshed squashes and pumpkin.

If you don't have shallots, use small white or red onions, chopped in half or quarters.

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