About this recipe:Butternut squash has a sweet, intense flavour and, when roasted with bright yellow corn kernels, makes a glorious vegetable treat for autumn and winter. It is particularly good with roast chicken.
1 butternut squash, peeled, seeded and cubed
1 red onion, halved and thinly sliced
275g frozen sweetcorn or 340g canned sweetcorn, drained
1 tbsp olive oil
1 tbsp chopped fresh thyme or rosemary
4 tbsp freshly grated Parmesan or mature Cheddar
salt and freshly ground black pepper
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 200°C (gas 6). Combine the squash, onion and sweetcorn in a large bowl, drizzle over the oil, sprinkle with herbs and season with salt and pepper. Toss together.
Tip the vegetables into a baking dish or roasting tin, measuring about 23 x 33cm. Bake for 40 minutes or until the squash is tender, stirring halfway through the cooking time.
Sprinkle over the cheese and bake for a further 5 minutes until golden. Serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Bake the vegetables in an attractive oven-to-table baking dish for simplicity of serving and to save on washing-up. * For an unusual pasta dish, bake the vegetables as above, then stir them into a bottled tomato sauce and heat through. Toss with hot cooked pasta and sprinkle with Parmesan. * To serve as a vegetarian main course, accompany with wholegrain bread, baked tomatoes and a green salad.