Roast squash & kale with pickled onion
This combination works well straight from the oven, or at room temperature if you’d rather eat it as a salad.
- Serves6
- CourseSide
- Prepare15 mins
- Cook50 mins
- Total time1 hr 5 mins
Ingredients
- 1 essential butternut squash
- 1 tbsp olive oil
- 1 orange, juice
- 2 tsp Cooks’ Ingredients Tajin Style Seasoning
- 1 red onion
- 1 lime, juice
- 150g bag Pentland Brig kale, washed, leaves stripped from thicker stalks and stalks discarded, leaves torn
Method
Preheat the oven to 180ºC, gas mark 4. Wash the squash, then use a large knife to cut it in ½ lengthways. Scoop out the seeds, then cube the unpeeled flesh into 2cm pieces. Tip the squash into a large roasting tin and drizzle over the olive oil and orange juice. Add the tajin seasoning, then season with salt and toss so the squash cubes are evenly coated. Roast for 30-35 minutes, or until tender all the way through.
Meanwhile, place the red onion in a small bowl, season with salt and stir in the lime juice. Microwave for 1 minute on full power, stir well, then set aside. (If you don’t have a microwave, heat briefly in a small saucepan.) In no time at all the onions will be pickled and a beautifully vibrant pink. Set aside.
Once the squash is tender, remove from the oven. Toss through the pickled onions and their juices plus the kale and roast for 10-15 minutes, until the leaves are crispy. Serve with the ham and salsa.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 880kJ/ 210kcals |
---|---|
Fat | 8g |
Saturated Fat | 0.8g |
Carbohydrates | 27g |
Sugars | 22g |
Fibre | 7.2g |
Protein | 4.1g |
Salt | 0.1g |