Top Tip
This dish is great as a main or a side; accompany it with some other roasted vegetables for a little feast or remove the bacon for any of your vegetarian guests.
Ingredients
1 butternut squash (unpeeled, halved, seeded and cut into chunks)
2 red onions (peeled and cut into wedges)
3 tbsp extra virgin olive oil
2 pinches ground cinnamon
Salt and pepper (to season)
50g hazelnuts (roughly chopped)
Pinch of cayenne pepper
1 tbsp Tate & Lyle Demerara Sugar
200g unsmoked bacon (cut into cubes or lardons)
Method
- Preheat the oven to 200C. Put the squash and onions into a baking tray. Drizzle with olive oil, sprinkle with a little cinnamon and season well.
- Cover the tray with foil and roast for 25 mins.
- Meanwhile, mix the hazelnuts, cayenne pepper and Tate & Lyle Demerara Sugar together in a bowl.
- Remove the baking tray from the oven, scatter the bacon pieces over the squash, then top with the nut mix.
- Place back in the oven, uncovered this time, for another 25 mins before serving.
