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Roast Butternut Squash with Cinnamon & Onions
A delicious side dish for late summer or early autumn, pumpkin can be used instead of butter squash. Cinnamon combines very well with all the squashes - see 'Sweet & Sour Courgettes' (q.v.)
- Suitable for Vegetarians
- Suitable for Vegans
1kg/2.2 lbs Butternut Squash, with the rind and seeds removed, then cut into chunky cubes
2 medium Onions, peeled and quartered, cutting through the root side
1-2 Cinnamon Sticks – depending on their size (if you use one large one, snap it in half)
½ a teaspoon (2ml) Herbes de Provence – try the version from from www.gourmetherbs.co.uk – which contains both green anise & lavender
A little Salt and freshly-ground Black Pepper
250ml/ ½ pint Vegetable Stock
Equipment needed: a large, deep, roasting tray
1. Heat the oven to 200ºC/400ºF/Gas 6
2. Arrange the squash pieces and onions on the roasting tray so they are evenly mixed, insert the cinnamon stick/sticks so they are apart
3. Heat the stock with the herbs until it’s hot, the pour it over the vegetables..
4. Bake for 30 minutes, by which time the vegetables should be cooked.
Remove the cinnamon and serve hot as a side dish, or cold as part of a salad.