- 1 onion squash
- 2 apples
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 12g dried porcini mushrooms
- 2 garlic cloves
- A handful of flat leaf parsley, leaves only
- 35g walnut halves
- A handful of sage, leaves only
- 1 tbsp aged balsamic
Prep: 10 mins | Cook: 30 mins
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Place a large roasting tin in the oven to heat up.
2. Halve and deseed the squash (see our tip on turning them into a snack). Cut the squash into 4cm chunks - the skin is edible, so you can leave it on (you can peel the squash if you prefer). Cut the apples into 4cm-thick wedges, cut out and discard the cores.
3. Tumble the squash and apples into the heated roasting tin with a good pinch of salt and pepper and 1 tbsp olive oil. Toss to coat, then slide into the oven to roast for 25 mins.
4. Pop the dried porcini mushrooms in a mug and pour over enough boiling water to cover. Peel and thinly slice the garlic. Finely chop the parsley, leaves and stalks.
5. When the squash and apples have roasted for 25 mins, add the walnut halves, sage leaves and garlic. Mix well then slide back into the oven for 5 mins.
6. Drain the porcini. Whisk the balsamic vinegar with 1 tbsp olive oil. Add a pinch of salt and pepper and the porcini and stir together. Remove the roast veg from the oven. Pour over the porcini balsamic dressing and fold through. Garnish with the chopped parsley and serve straight away.
7. Low waste, no waste: You can save your squash seeds for turning into an easy-peasy crunchy snack using our handy Roast Spiced Squash Seeds recipe.