Autumn Vegetables Roasted with Lancashire Cheese — one-pan fall supper

# What this recipe is

Why you might cook it

It's colourful, requires minimal equipment (one roasting tin) and is written as either a hearty vegetarian main for two or a side for four. The method keeps prep simple: rough chunks and thick slices rather than precise knife work.

Ingredients at a glance

• 1 large butternut squash (about 600–700 g)
• 1 medium red onion
• 6 tbsp olive oil
• 1 large sprig fresh sage (about 2 tbsp chopped leaves)
• 1 large courgette (zucchini)
• 1 tbsp balsamic or sherry vinegar
• 100 g Lancashire cheese

Cooking method (practical steps)

1. 1Preheat oven: fan 180°C / conventional 200°C / gas 6.
2. 2Prepare squash: halve, scoop seeds, cut into pieces you can peel, then chop into big bite-sized chunks.
3. 3Prepare onion: halve, trim root slightly to keep segments intact, peel and cut each half into four wedges.
4. 4Spread squash and onion in a large roasting tin so pieces have room. Drizzle with 5 tbsp of the oil, toss, add chopped sage and season. Roast 20 minutes, stirring once halfway through.
5. 5While they roast, slice courgette thickly and toss with remaining oil. After 20 minutes, push squash and onion to the side of the tin, lay courgette flat on the base, season and roast 10 more minutes until all vegetables are tender.
6. 6Remove tin, sprinkle vinegar over vegetables and toss. Crumble Lancashire cheese over the vegetables and toss lightly so the cheese softens a little. Serve immediately.

Notes and small adjustments

• If you cannot find Lancashire cheese, the post links to possible substitutes (the original blog offers guidance).
• The author posts a brief nutrition line: "Nutrition 25g Fat 14g Carb 8g Protein." The post also reminds readers with medical conditions to consider personal circumstances and, if diabetic, to test blood sugar responses.

Serving and context

Serve as a main for two or a side for four. The post emphasizes ease and low washing-up because everything cooks in one tin. The recipe appears on The Low Carb Diabetic blog and was posted by a contributor named Jan.

# Practical takeaway This is an accessible autumn traybake that balances sweet roasted squash and onion with herb, acid and a salty, creamy cheese finish. It's useful when you want a low-fuss vegetarian option that still feels hearty and seasonal.