Ingredients

• Olive oil – 6 tablespoon.
• Lancashire cheese – 100 grams.
• Large butternut squash – 1 (About 600 to 700 grams in weight)
• Balsamic or sherry vinegar – 1 tablespoon

• Medium red onion – 1no.
• Large courgette – 1 no.
• Large fresh sage sprig – 1 no.

Cooking guidelines

The squash should be cut in half using a sharp knife and seeds must be scooped out. These halves again need to be cut into smaller pieces to make the peeling process hassle free and then, the flesh has to be chopped into big bit-sized pieces.

Now, the onion must be halved and the root end must be trimmed by leaving a bit to hold the segments together. You need to peel and each half should be cut into 4 wedges.

The next step is to scatter the onion and squash into a large roasting tin so that you get adequate room to roast.

5 tablespoon of oil should be drizzled over and you must toss all items together.

The sage leaves should be trimmed from the stem and they must be roughly chopped. (The quantity needs to be about 2 tablespoons).

It should be scattered over the vegetables and season. The roasting process must continue for 20 minutes stirring only once halfway though.

The courgette should be sliced thickly and toss with the oil left.

Then, take out the roasting tin and partly cooked onions and squash have to be pushed to the side.

Courgette slices must be placed flat on the base and season before roasting for another 10 minutes until the vegetables get tender.

You have to remove tin from the oven and vinegar must be sprinkled over the vegetables before tossing.

The next step is to crumble over the Lancashire cheese.

You need to toss in a light manner so that cheese melts a bit.