Prep time:

Cooking time: 1 hour

Total time:

Serves: 4

2tbsp vegetable oil

3 medium beetroot, sliced into segments

150g butternut squash (approx ½ a large squash), peeled and diced

1tbsp oregano

1 sheet ready-rolled shortcrust pastry (or your own recipe)

3 red onions, thinly sliced

1tbsp balsamic vinegar

1tsp dark brown sugar (or to taste)

seasoning, to taste

This can be made as a tart tatin, or layered into a pastry case. It is a loose mix, so will fall apart slightly when cut.

This can be made as a tart tatin, or layered into a pastry case. It is a loose mix, so will fall apart slightly when cut.

  1. Preheat oven to 180°C, gas 4. Mix 1 tbsp of the oil, beetroot, butternut squash and half the oregano in a roasting tin and roast for 20-25 mins. 
  2. While these are cooking, put the remaining oil in a pan and add the onions. Sauté gently on a low heat for 20 mins until they are really soft. Add balsamic vinegar and sugar and cook for a further 15-20 mins until the onions are caramelised.
  3. I blind baked a shortcrust pastry base for this recipe – line a tart/quiche tin with pastry, fill with heat resistant baking beans and bake for 15 mins until the pastry is lightly cooked. Now add the cooked ingredients in layers and return to the oven for a further 10 mins. You could also choose to make a tart tatin – mix all the vegetables together, place in a tin and layer the sheet of pastry on top. Return to the oven for 20 mins, then invert the baking tin onto a plate (make sure you choose a tin to match the size of the plate). 
  4. Sprinkle with the rest of the oregano and serve warm or cold.

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