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Autumn Vegetable Bake

Name: Autumn Vegetable Bake
Ingredients: 4 tablespoons of gochujang (chili sauce/sracha); 1/2 cup of bitter orange marmalade; 2 teaspoons of turmeric; 2 teaspoons of @tabasco_uk hot sauce; pinch of salt; pinch of allspice; 2 tablespoons of water; traybake vegetables:; 6 cups of diced squash (leave skin on); 2 cups of halved brussel sprouts; 2 cups of cooked chestnuts; a large handful of sage leaves; a large handful of goji berries; a few broken walnuts

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Ingredients

4 tablespoons of gochujang (chili sauce/sracha)
1/2 cup of bitter orange marmalade
2 teaspoons of turmeric
2 teaspoons of @tabasco_uk hot sauce
pinch of salt
pinch of allspice
2 tablespoons of water
traybake vegetables:
6 cups of diced squash (leave skin on)
2 cups of halved brussel sprouts
2 cups of cooked chestnuts
a large handful of sage leaves
a large handful of goji berries
a few broken walnuts

Preparation

Mix the marinade well in a bowl and coat the chopped veg and herbs well. Use your hands to rub the marinade really well
Now bake for 1 hour 20 mins at 180C (350F). Stir the tray a couple of times at regular intervals during baking process so the sauce is coated evenly

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