Roasted Butternut Squash With Leeks And Marjoram - cooking recipe

Ingredients

1 1/2 lb butternut squash, peeled, cut into 3/4 inch chunks
1 None large red onion, peeled and cut into 1/2 inch-thick wedges
2 None leeks, trimmed, cut into 1 1/2 inch pieces
1 tbsp olive oil
2 tsp fresh marjoram leaves, chopped, plus extra sprigs for garnish

Preparation

Preheat oven to 425\u00b0F. Lightly grease a baking sheet.
Toss together squash, onion, leeks, olive oil and chopped marjoram. Season then spread out over prepared pan. Roast for 30 mins, or until squash is tender, stirring occasionally. Transfer to a serving bowl and garnish with fresh marjoram.