Autumn Roast Vegetable Salad

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Ingredients

Instructions

  1. Preheat the oven to 180°C, put the half butternut squash in whole and roast for 15 minutes to soften and make it easier to cut and peel.

  2. Take out the squash and cut into large cubes, cut the rest of the vegetables. Place on a roasting tray and cover with olive oil and roughly chopped sage. Season with salt and pepper.

  3. Roast for 25 minutes, then add cubed Angel Food cheddar and put back in oven for another 5 minutes to soften the cheese.

  4. Take out of the oven and drizzle in balsamic vinegar, top with Angel Food original parmesan and serve!

Makes 4 servings.