Pic of Roasted squash and red onion wedges

Roasted squash and red onion wedges

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Vegetarian mains

Roasted squash and red onion wedges

Side Serves 4 55 min
Golden roasted wedges of squash and red onion with sage and garlic. This makes a lovely side, or turn it into a vegetarian main by serving with quinoa and a dressing of tahini, lemon juice, minced garlic, salt and pepper. Garnish with chopped parsley or coriander, toasted pine nuts, and perhaps some salty goat's or sheep's cheese.


  • 1 large or 2 small squash, cut into thick wedges with the skins left on
  • 4 red onions, peeled and cut into wedges with the root intact
  • a few garlic cloves, left whole
  • a small handful sage leaves
  • oil for roasting, e.g. vegetable
  • salt and pepper


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 190°C/Gas 5.
  • Step 2

    Toss the squash, onions and garlic in a baking dish in just enough oil to coat. Season with salt and pepper. Roast in the oven for 20 minutes.
  • Step 3

    Toss in the sage (leaving small leaves whole and shredding larger ones) and turn the veg so they cook evenly. Roast for another 20-25 minutes until tender.

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