Roasted butternut squash winter veggies

  • Cook: 50 min
  • Servings: 4

Ingredients

  • 1 butternut squash
  • 1 celeriac
  • 3 red onions
  • 2 mixed ramiro peppers
  • 1 pack Apetina® Classic Cubes in Brine , drained
  • 1 small bunch of fresh rosemary
  • 1 small head of garlic
  • 1 small bunch of fresh sage
  • olive oil
  • salt and pepper

Want a side dish that’ll take your dinner from average to outstanding? Or a main meal that takes flavours to a whole new level? Here’s how to take your casual gathering or dinner party up a notch with only one tray keeping the dishwashing light. This dish can easily be prepped ahead of time and kept warm.

Preheat the oven to 200C.

Place 3 tbsp. of olive oil into a large flat baking sheet. Place the peppers onto a small baking sheet and roast in the oven for about 10-15 minutes until the skin starts to blister and they are slightly flabby. Remove and set aside until cool enough to handle.

Whilst the peppers are roasting prepare the veggies;

Slice the butternut squash lengthways. Peel and quarter the onions. Peel and chop the celeriac into 3cm thick wedges. Bash the garlic into unpeeled cloves.

Carefully place all the prepared veggies into the hot tray, add the herbs, a good glug of olive oil and a little salt and pepper and return the tray to the oven.

Bake for 15-20 minutes turning once and then bake for another 20 minutes or so until the butternut, onions and celeriac are tender and charred. Sprinkle with Apetina, return to the oven for another 5 minutes until the Apetina cubes are warm and start to yield. Serve straight away.

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