1 red onion
1 butternut squash
3 tbsp olive oil
30g pine nuts
50ml maple syrup
4-5 sage leaves
Salt and freshly ground black pepper
- Heat the oven to 200ºC/gas mark 6.
- Halve and peel the red onion and trim away the fibres from the root. Cut the onion into thin wedges through the root, keeping them intact, making about 8–10 wedges. Peel and deseed the butternut squash and cut into 2–3cm dice.
- Place the onion wedges and squash in a large roasting tin, ensuring they are not crowded, and drizzle over the olive oil. Season with salt and pepper, then turn the squash cubes through the oil and seasoning to ensure they are fully coated.
- Roast in the oven for 30 minutes, turning occasionally to encourage even browning. Meanwhile, toast the pine nuts in a separate roasting tin in the oven for 5–10 minutes until just golden brown, then tip onto a plate.
- Stir the maple syrup through the squash and onion, place the roasting tin over a medium to high heat on the hob and caramelise the squash evenly all over, stirring occasionally. This should take about 5–10 minutes.
- Chiffonade the sage and stir it through the squash with the toasted pine nuts. Taste and adjust the seasoning. This can be served hot as an accompaniment or cooled to room temperature, combined with rocket or watercress and served as a salad.