Roasted Oven Vegetables

Ingredients

• 800 g Hokkaido squash (1 Hokkaido squash)
• 600 g young beetroot (8 young beetroot)
• 250 g mushrooms (e.g., chanterelles, small brown caps)
• 100 g red onions (2 red onions)
• 1 tbsp liquid honey
• 20 g olive oil (2 tbsp)
• 1 lemon
• Salt
• Pepper (from the grinder)
• 40 g pine nuts
• 2 sprigs Rosemary
• 200 g sheep fresh cheese

Instructions

1. 1.

   Wash the squash, halve it, remove seeds and fibers, and cut into wedges. Peel, wash, and half the beetroot, leaving some greens on; peel and wash the mushrooms, leaving whole or halving by size. Peel onions and slice them.

2. 2.

   Squeeze the lemon juice. Spread all prepared ingredients on a baking tray. Drizzle with honey, 2 tbsp oil, and 2 tbsp lemon juice. Season with salt and pepper, distribute evenly, and roast in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 30 minutes until golden brown.

3. 3.

   Meanwhile whisk the cheese with 1 tbsp lemon juice until smooth and season with pepper. Divide into four small bowls. Toast pine nuts briefly in a pan. Wash rosemary, shake dry, and pluck leaves.

4. 4.

   Remove the vegetables from the oven, arrange on plates, sprinkle pine nuts and rosemary over them, and serve with the dip.