Roasted squash with sage & Pecorino

Name: Roasted squash with sage & Pecorino
Yield: Serves 4-6
Ingredients: 1 medium red onion, halved and finely sliced; 1 tablespoon good balsamic vinegar; Pecorino or Parmesan cheese, for shaving; olive oil, for roasting; 1 large butternut squash; 20 large sage leaves; flaked sea salt; a scattering of dried chile flakes; 30 g pine nuts

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is a great addition to an informal spread. Eaten as a vegetarian dish, it is a fine thing. You can add some mozzarella at the end, along with the Pecorino or Parmesan cheese.

Ingredients

1 large butternut squash
olive oil, for roasting
flaked sea salt
a scattering of dried chile flakes

Side dish
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C fan/220°C/Gas 7. Cut the squash in half lengthways and scoop out the seeds. Cut the flesh into sickle-shaped pieces around 2cm thick. Flip some oil all over the bottom of a baking tray that is big enough to take all the pieces without them havin