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Squash & chorizo olive roast

Squash & chorizo olive roast

Juicy Manzanilla olives and the gentle spice of chorizo make a winning partnership. Ready-sliced butternut squash adds great flavour and texture, and makes the dish really quick to prepare. 

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3.5 out of 5 stars(3) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Ingredients

  • 4 clove/s garlic, unpeeled
  • 2½ tbsp Essential Olive Oil
  • 4 sprig/s Cooks' Ingredients Rosemary
  • 385g pack Cooks' Ingredient Butternut Squash Slices, halved
  • 390g can Essential Artichoke Hearts in Water, drained and halved
  • 350g Fragata Manzanilla Olives Filled with Chorizo, drained
  • ½ x 250g bag Essential Kale
  • 150g pack Essential French Soft Goat's Cheese
  • ½ unwaxed lemon, zest
  • Crusty bread, to serve (optional)

Method

  1. Preheat the oven to 220ºC, gas mark 7. Bash the garlic cloves with a rolling pin or the side of a knife and put in a large mixing bowl with 2 tbsp oil, the rosemary, butternut squash slices and halved artichoke hearts. Season, toss together, then spread over a large roasting tin. Roast for 15 minutes, stirring halfway.

  2. Stir the olives and kale into the tin with the remaining ½ tbsp oil and roast for a final 10 minutes.

  3. Remove from the oven, spoon over the goat’s cheese and sprinkle over the lemon zest and a grind of black pepper. Serve immediately with crusty bread, if liked.

Cook’s tip

Go for grains: for a gluten-free version, swap the bread for a pouch of Waitrose Chickpeas, Spinach & Quinoa.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,783kJ/ 671kcals

Fat

51g

Saturated Fat

14g

Carbohydrates

31g

Sugars

19g

Fibre

12g

Protein

17g

Salt

3.8g

Rating details

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Overall rating (3.5/5)

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