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Autumn Vegetable Bake with Marinade

Name: Autumn Vegetable Bake with Marinade
Ingredients: 4 tablespoons of gochujang (chili sauce/sracha); 4 tablespoons of dark soy sauce; 1/2 cup of bitter orange marmalade; 2 teaspoons of turmeric; 2 teaspoons of @tabasco_uk hot sauce; 2 tablespoons of olive oil; Pinch of salt; Pinch of allspice; 2 tablespoons of water; 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

BakingSheet Pan DinnerVeganVegetarianCasseroleMain DishesGluten FreeHealthyHealthy lunchesLow FatWeight-LossautumnDinnersLunchHolidayHeart-HealthyDairy-freeOvenKosherHalal

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Ingredients

Marinade

4 tablespoons of gochujang (chili sauce/sracha)
4 tablespoons of dark soy sauce
1/2 cup of bitter orange marmalade
2 teaspoons of turmeric
2 teaspoons of @tabasco_uk hot sauce
2 tablespoons of olive oil
Pinch of salt
Pinch of allspice
2 tablespoons of water

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.
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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