Roasted squash, red onion and Brussel sprouts

It’s Day 2 of the Sensitive Foodie Advent calendar. Today I have a simple vegetable dish that can be eaten hot as a side or cold as a salad, useful if you are going to a pot-luck and need to take a dish.

Butternut squash are now readily available all year round. Their thin skins means they soften easily when roasted so you don’t need to spend ages peeling or trying not to cut your fingers off. Lots of the beneficial nutrients are held just under the skin too, so it’s a double bonus.

Many people are still not keen on sprouts, maybe haunted with memories of over-cooked mush served up by eagle-eyed grandparents who insisted they were eaten with no exceptions. But sprouts can be delicious, and roasting in particular brings out their natural sweet flavour. It’s also hard to over-cook them this way too, so no more risk of mush.

The balsamic adds some tartness to the sweet caramelised veg. If you cannot tolerate vinegar, make a simple lemon and olive oil dressing instead. It will still taste delicious.

This simple dish is a cacophony of rainbow phytonutrients that your body will love. All will help keep your cells working well and help support your immune system at this time of year when there’s a multitude of bugs vying to spoil your festive season. So add this to a meal time soon, and don’t forget to let me know how you get on.

Roasted squash, red onion and Brussel sprouts (serves 4-6)
1 medium butternut squash
1 red onion
400g Brussel sprouts
Olive oil
salt and pepper
For the dressing:
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper

Pre-heat the oven to 180ºC. Wash the skin of the squash and trim any rough edges but do not peel. Cut in half, deseed then cut into 2cm thick slices. Wash and trim the sprouts. Peel the onion and cut into thick slices. Drizzle a little olive oil over the top, season with salt and pepper and roast for 20 minutes until the veggies are lightly caramelised and soft to the touch. Remove from the oven.

Mix the dressing ingredients together in a small jar and pour over the veg. Either serve warm, or leave to cool and serve as a salad.

 

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