Roasted Butternut Squash & Red Onions

A simple, colourful tray-bake that works as a side, a salad base, or your batch-cooking hero for the week ahead.

Servings

This recipe is for 4 servings

Ingredients:

• 1 whole butternut squash, peeled and cut into big chunks

• 2 large red onions, peeled and sliced into 1cm horizontal strips

• 1.5 teaspoons dried oregano

• 0.5 teaspoons garlic powder

• 1 teaspoons paprika

• 0.5 teaspoons Rub Texan Steakhouse seasoning

• 0.5 teaspoons black pepper

• 3 tablespoons olive oil

Instructions:

1. Preheat the oven: Preheat your oven to 180°C on the grill oven at 180 degrees, grill, fan-assisted setting (chaleur tournante).

   
   

2. Prepare the vegetables: Peel the butternut squash and cut it into big chunks. Peel the 2 large red onions, peeled and sliced into 1cm horizontal strips.

   
   

3. Season everything: Put the butternut and onions in a large bowl. Add 1.5 teaspoons dried oregano, 0.5 teaspoons garlic powder, 1 teaspoons paprika, 0.5 teaspoons Rub Texan Steakhouse seasoning, 0.5 teaspoons black pepper and 3 tablespoons olive oil.

   
   

4. Mix by hand: Blend everything together with your hands so the seasoning coats the butternut and onions evenly.

   
   

5. Arrange on the tray: Spread the vegetables out flat on a baking tray or plate, making sure the pieces don't overlap. This keeps the colouring even as they roast.

   
   

6. Roast: Roast for about 35 minutes 35:00, up to 40 depending on your oven. It's ready when the pieces are golden and a fork slides easily through the flesh.

   
   

   

Watch me make it!

https://video.wixstatic.com/video/ffb22c_56e2b1a3cd7f4678bcd8eff008096b42/480p/mp4/file.mp4

Serve and Enjoy!

Serve it your own way! Toss into a salad with lettuce leaves and nuts, or, if you're a meat lover like me, alongside a roasted chicken or a steak.

Bon Appetit!

Notes

This recipe also batch-cooks beautifully: make a tray, keep it in the fridge, and you've got an easy, ready-to-go side for busy weeknights.