Roasted autumn vegetables with Lancashire cheese

Roasted autumn vegetables with Lancashire cheese

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(9 ratings)

Ready in 40-45 minutes


Serves 4 as a side dish or 2 as a main
A colourful and hearty vegetarian supper dish for autumn - made in one roasting tin, from Roz Denny

Nutrition and extra info

  • Vegetarian


  • kcal306
  • fat25g
  • saturates7g
  • carbs14g
  • sugars0g
  • fibre3g
  • protein8g
  • salt0.39g
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  • 1 large butternut squash (about 600-700g/1lb 5oz - 1lb 9oz in weight)
  • 1 medium red onion
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large sprig fresh sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 large courgette



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tbsp balsamic or sherry vinegar
  • 100g Lancashire cheese


  1. Preheat the oven to fan180C/conventional 200C/ gas 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces – they don’t have to be neat.

  2. Halve the onion and trim the root end leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop – you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.

  3. Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.

  4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.

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Comments, questions and tips

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martin on food's picture
martin on food
18th Dec, 2017
I like this recipe I do find it important to use the fresh sage and season well. I also added torn up bread rolls towards the end to toast and soak up any left over olive oil. The lancashire cheese works really well do not let it brown though just melt. I hope this helps happy cooking fellow foodies.
10th Jan, 2017
This was dull and oily.
22nd Nov, 2014
Lovely dish, great flavours :)
7th Dec, 2012
I followed squaccy's variation, but omitted the sugar and included the balsamic vinegar. Didn't have any sage so used dried rosemary and tarragon, and used cheddar instead of Lancashire. Result was really tasty. Adding the tomatoes is the key (I also added tomato purée to the half can of water) and allows you to vary the other ingredients.
4th Dec, 2012
3 stars on a hungry afternoon
30th Oct, 2009
I've written a variation to this (and its on this website) and I agree with Emmy-Lou, if you don;t add anything else it is just greasy and tasteless!
9th Oct, 2008
Greasy and tasteless. Will not be making this again.
2nd Nov, 2007
lekker met kalfs entrcote
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22nd Oct, 2017
I added aubergine, baby vine tomatoes and baby corn and served with warm olive ciabatta bread. It was delicious.
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