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.

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Ingredients

  • 4 shallots, peeled and halved lengthways (or 2 small red onions, peeled & quartered lengthways)
  • 650g butternut squash, peeled, deseeded and cut into thick slices (approx. 2-3cm thick)
  • 3 sprigs rosemary
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Organic Cyder Vinegar

Preparation Method

  1. Preheat the oven to 200°C.
  2. Tip the vegetables and rosemary onto a large baking tray and pour over the olive oil and vinegar.
  3. Toss everything together to combine, then roast for 30-40 minutes or until tender and starting to caramelize. Season before serving.
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