Roast squash, leek and red onion - vegan
Roast squash, leek and red onion - vegan

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, roast squash, leek and red onion - vegan. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This Vegetable Pan Roast is packed with Leek, Potato, and Steamed Spinach Greens! A flavorful, healthy, and easy to make side dish you can make all in one pan! A vegan recipe perfect for any gathering.

Roast squash, leek and red onion - vegan is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Roast squash, leek and red onion - vegan is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have roast squash, leek and red onion - vegan using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roast squash, leek and red onion - vegan:
  1. Get 1/2 onion squash, cut into small chunks
  2. Make ready 1 big leek, cut into thick slices
  3. Make ready 1 red onion, peeled and cut into wedges
  4. Prepare 3 cloves garlic, peeled
  5. Prepare 2 tbsp olive oil
  6. Take Salt and pepper
  7. Take Handful flaked almonds or pinenuts
  8. Make ready 5 sprigs thyme

It can serve as a vegetarian main dish on its own, or pair it with grilled fish or chicken for a tasty side. Toss the aubergine, squash and red onion with the oil, paprika, thyme and seasoning. In a large bowl, beat eggs and add salt and pepper to taste. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray.

Instructions to make Roast squash, leek and red onion - vegan:
  1. Preheat oven to 200C.
  2. In a bowl, put the vegetables. Add the oil and coat the vegetables. Season.
  3. Put the vegetables on a lined roasting tray. Roast for about 20 mins.
  4. Take out of the oven; sprinkle the almonds on top of the vegetables and lay the thyme on top. Put back in the oven for 10-15 mins.
  5. Take the thyme sprigs off before serving. Enjoy 😋

Divide between plates and top with the pomegranate seeds and toasted pistachios. Roasted butternut squash makes a delicious veggie centrepiece as well as being great comfort food. You can also serve this versatile veg with pasta, in salads, soups and traybakes. Once everything is roasted nicely, transfer it over to a pan and add the vegetable stock. Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful low-carb, gluten-free meal that feels like a comforting pasta dish, perfect for fall!

So that’s going to wrap it up for this exceptional food roast squash, leek and red onion - vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!