Roast Butternut Squash with Red Onion, Orange and Rosemary

I always roast butternut squash with garlic so decided to try something different. I had seen  lovely recipe for Roast Pumkin with Shallots and Orange and decided to adapt that according to what I had in my pantry.

Serves 6

1 Butternut squash, peeled and cut into semi circles.
2 red onions, peeled and quartered
1 orange halved
4 tbslp extra virgin olive oil
2 large sprigs of Rosemary
salt & freshly ground black pepper
6 garlic cloves whole (if like me you love garlic you can add more)

1. Preheat the oven to 180oC
2. Put the squash and onions in a roasting dish. Squeeze orange juice over and put orange halves into the roasting dish. Drizzle with olive oil and put rosemary sprigs ontop. Add salt and pepper and roast for 30 minutes.
3. Remove from the oven and add the garlic. Shake the pan to prevent the vegetables from stiking. Return to the oven or 15 mintues until the vegetables are tendr and slightly caramelised.