- 1 onion squash
- 2 garlic cloves
- 2 apples
- 12g dried porcini mushrooms
- A handful of flat leaf parsley, leaves only
- 35g walnut halves
- A handful of sage, leaves only
- 1 tbsp aged balsamic
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
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 your squash. Discard the seeds. Cut the squash into 4cm chunks - you can leave the peel on (it's edible - or peel it off, if you prefer). Cut the apples into 4cm-thick wedges (again, you can leave the peel on, but 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. Mix well. Roast for 25 mins.
4. Pop the dried porcini in a mug and pour enough boiling water over to fully 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. Pop back into the oven for 5 mins.
6. Drain the porcini. Whisk the balsamic 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. Add the porcini balsamic dressing and fold through. Sprinkle the chopped parsley over the top. Serve straight away.