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Roasted Butternut Squash and Courgette Medley with Sage and Parmesan
A simple and flavorful roasted vegetable dish perfect as a side or light meal.
Prep Time
15 minutes
Total Time
45 minutes
Calories
285 kcal
Difficulty
Easy
Equipment
2 items
Cost
£1.36/serving
Ingredients
Servings
4
1mediumButternut Squash(peeled, seeded and cubed (about 1 inch))
£1.75
2mediumCourgettes (Zucchini)(cut into 1-inch pieces)
£1.00
1smallRed Onion(cut into wedges)
£0.30
1tablespoonFresh Sage Leaves(chopped)
£0.75
3tablespoonsOlive Oil(extra virgin)
£0.25
2clovesGarlic(minced)
£0.15
0.3cupParmesan Cheese(grated)
£1.20
0.5teaspoonSalt(or to taste)
£0.01
0.3teaspoonBlack Pepper(or to taste)
£0.02
Total Cost
£5.43
£1.36 per serving
Instructions
- 1.Preheat your oven to 200°C (400°F).
- 2.In a large bowl, combine the butternut squash, courgettes, red onion, sage, garlic, olive oil, salt, and pepper.
- 3.Toss well to ensure the vegetables are evenly coated.
- 4.Spread the vegetables in a single layer on a baking sheet.
- 5.Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
- 6.Remove from the oven and sprinkle with grated Parmesan cheese.
- 7.Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (250g)
285 kcal / 1192 kJ
Carbs
25g
10% of RDA
Fat
18g
26% of RDA
Protein
8g
16% of RDA
Detailed Breakdown
Fibre
6 g
20% of RDA
Sugar
8 g
9% of RDA
Sodium
310 mg
13% of RDA
Saturated Fat
4 g
20% of RDA
Chef's Tips
For a richer flavor, you can add a drizzle of balsamic glaze after roasting.
Feel free to substitute other herbs like rosemary or thyme for the sage.
Add a pinch of red pepper flakes for a bit of heat.
If you don't have Parmesan cheese, nutritional yeast can be used for a vegan alternative.
Cooking Equipment
Oven
Baking sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
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