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Roast kalette and winter squash salad
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1kg golden butternut squash, flesh cut into 3-4cm cubes
3 tbsp olive oil
200g day-old sourdough, torn into bite-sized pieces
2 sprigs rosemary, leaves picked and finely chopped
500g cherry tomatoes, halved
1 garlic clove, crushed
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
25g basil, leaves torn
2 tbsp toasted pine nuts
1. Preheat the oven to 200˚C, gas mark 6. Arrange the squash in a single layer in a large roasting tin, toss with 2 tbsp olive oil, season and roast for 50 minutes. Toss the sourdough, rosemary and tomatoes with the squash, then return to the oven for 10 minutes, until the squash is tender and the bread is golden; remove and set aside.
2. Turn the oven up to 220˚C, gas mark 7. Toss the kalettes and remaining 1 tbsp olive oil together on a separate large baking tray. Season and roast for 15 minutes, until just browning.
3. Mix the garlic, vinegar and extra virgin olive oil in a cup. Gently crush the tomatoes on the tray with a fork then tip everything into a serving bowl. Spoon over the dressing, then gently toss through the basil, pine nuts and kalettes before serving.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.