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Purple sprouting broccoli and squash salad with chilli butter
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Serves: 6 as a side
1 butternut squash, peeled, halved and deseeded
2 tbsp olive oil
70g unsalted butter
230g pack purple sprouting broccoli, thick stems halved lengthways
2 tsp chilli flakes
10g flat leaf parsley leaves, roughly chopped
1 lemon, halved
30g roasted salted almonds, roughly chopped, to serve
1. Preheat the oven to 200˚C, gas mark 6. Cut the squash into 1cm-thick slices, put in a roasting tin and toss with the olive oil; season. Cut ¹⁄ ³ of the butter into cubes and scatter over. Cover tightly with foil and roast for 30 minutes, then remove the foil and roast for another 10-15 minutes until golden.
2. When the squash is almost done, cook the broccoli in boiling salted water for 4-5 minutes, until just tender. Drain thoroughly; set to one side. Melt the remaining butter in a pan over a low heat. Stir in the chilli and parsley; season. Transfer to a bowl and add the lemon halves to the pan, flesh-side down. Turn up the heat and fry briefly until slightly charred.
3. Arrange the vegetables on a plate, scattered with the almonds and the spiced butter drizzled over. Serve with the charred lemon halves alongside for squeezing.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.