Vegan nude squash

vegetables | 'nude' roasted squash and red onion medley

Serves 2 on a bed of rice

This is a gorgeous 'pure' tasting dish and very healthy. We have resisted the temptation to put any dressings or sauces on this one at all, because, to be perfectly honest, the flavours mix beautifully just as they are. You can either thread the vegetables onto skewers, or simply spoon the vegetables into a dish/onto plates. It really doesn't matter which.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

1 red onion, cut into quarters
½ butternut squash, peeled and cut into approx one inch cubes
2 carrots cut into ½ inch chunks
2 handfuls of cherry tomatoes
1 courgette sliced into ½ inch chunks
2 tbsp oil
Light sprinkle of salt and pepper

Method...

Heat the oven to 180ºC
Heat the oil on a baking tray and add the carrots and squash cubes.
Cook for 10 minutes.
Add the courgette and tomatoes and cook for a further 20 minutes or more. Make sure all the vegetables are well coated in the oil and season lightly.
Add the onion for the last 10 minutes.
If you were threading onto skewers, you might like to put some foil over them for 10 minutes, then remove and cook for further 20 minutes or so. I say that to stop the less hardy vegetables blackening too much.

Maybe serve with...

This is gorgeous served on a bed of rice. And you can drizzle with any leftover juices. Yum! If you were making skewers and didn't want to cook rice, you could always add baby new potatoes to the skewers instead.

For those able to eat wheat...

This is gorgeous on a bed of lightly salted cous cous, because it's so easy!

If you have leftover squash, see the Moroccan style tagine. If you have leftover onions, tomatoes and courgettes, see the simple ratatouille.

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