Roast autumn vegetables – carrots, butternut squash, pumpkin and onions – make a healthy and delicious vegan main course, or a lovely side dish.
Cooked in a drier heat rather than in simmering stock, you end up with scorched wedges of pumpkin. Serve them with this warm walnut sauce.Prep time: 10 minutes | Cooking time: 40 minutesFour as a main course, more as a side dishFor the sauce:*Diana's conversion may differ from the standard We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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