Sicilian-style roasted red onions and squash

by Jenny Chandler

A perfect accompaniment for lamb or fish

Vegetables are often given the sweet and sour (agrodolce) treatment in Sicily. These work wonderfully well as an accompaniment to lamb or an oily fish such as mackerel.


4 red onions, peeled and quartered
500g pumpkin, butternut squash or onion squash, peeled and cut into 3cm chunks or slices
2 tbsp olive oil
2 tbsp sultanas
150g green pitted olives
½-1 red chilli, sliced (do check the heat)
½-1 tbsp sugar
2 tbsp red wine vinegar
A good pinch of ground cinnamon
½ tsp salt (or to taste)
Leaves from a good sprig of mint


Preheat the oven to 200C. Toss the onion and pumpkin in the oil on a roasting tray and cook until the vegetables are soft and beginning to brown—about 40 mins in total, giving them a turn half way through.

Add the sultanas, olives, chilli and then season to taste with the remaining ingredients. You want a zippy balance of sweet, sour, salt and chilli heat. Serve hot or at room temperature.

Recipe: Jenny Chandler