Roasted butternut with wilted kale, feta & honeyed grapes
A delicious way of cooking kale, wilted with onions, and finished with sweet honey and savoury, salty feta. Add couscous to make it go further or just serve with crusty bread on the side.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 1 large Essential Butternut Squash, 4 x 1cm-thick slices cut from thin end of squash
- 1 tbsp Essential Olive Oil
- 150g Essential Seedless Red Grapes
- 2 Essential Red Onions, chopped
- 2 clove/s garlic, crushed
- 100g essential kale
- 2 tsp Essential Red or White Wine Vinegar
- 2 tsp Essential Clear Honey
- 75g Essential Greek Feta, crumbled
Preheat the oven to 220ºC, gas mark 7. Place the unpeeled butternut slices on a foil-lined baking sheet and brush with a dash of oil. Season with black pepper and roast for 10 minutes. Scatter the grapes around and brush with more oil. Return to the oven for 15 minutes, until the squash is tender.
Heat the remaining oil in a frying pan and fry the onions for 3 minutes to soften. Add the garlic and fry for 1 minute. Next, add the kale and cook, stirring for 4-5 minutes, until soft and wilted.
Drizzle the kale with the vinegar and honey, then crumble in the feta. Cook for a further 1 minute, stirring. Serve with the roasted butternut slices and grapes.
For a vegan take on this recipe, use 2 tsp maple syrup instead of the honey and add diced Violife Greek White to replace the feta, stirring it in at the end without further cooking.
Typical values per serving when made using specific products in recipe