I’ve expressed my love for squash in a number of posts recently! My favourites are red kuri and butternut! So buttery and comforting! All you have to do is roast away and nine times out of ten whatever you then choose to do with it will be delicious! I say nine because red kuri squash, blended with the skin creates a ball of roasted squash, rather dense… delicious but dense… My tip would be to remove the skin after roasting before you blend with red kuri, butternut seems to be fine though!
In this recipe I’ve kept the skin on as it gives extra flavour and tastes yummy! It also saves a hell of a lot of time leaving it on…if you’ve ever tried to peel a squash, you’ll understand! I’ve nearly lost each of my fingers cutting squash!! An extremely dangerous task.
This super simple dish screams winter flavours from the sage, rosemary and nutmeg which are so linked to stuffing adding Christmas dinner like flavours which are just so comforting and warming!
The chestnuts and pecans create an incredible nuttiness and enhance the earthy, buttery and nutty flavours of the squash!
The apple and pomegranate work really well with both the nuts and squash and gently sweeten and bring everything together!
I love this dish, it’s simple, it’s comforting, it’s nutty and it tastes delicious both warm and cold!
Perfect as a pack up the next day!
Ingredients – serves three
1 small red kuri squash, seeds removed and cut into bite sized chunks
salt and pepper
0.5 tbsp coconut oil
1 leek, sliced
2 red apples, diced
12 fresh sage leaves, finely chopped
1 tbsp finely chopped fresh rosemary
0.12 tsp ground nutmeg
salt and pepper
2 cloves of garlic, sliced
200g roasted chestnuts, sliced
25g activated pecans
half of a pomegranate
Preheat the oven to 210 degrees.
Place the cut up squash on a baking tray and season well.
Roast for 45 minutes/until golden and soft.
Meanwhile, toast the pecans until golden, pour onto a chopping board and roughly chop.
Put to one side.
Melt the oil in a large pan.
Add the leek and fry over a low heat for 10 minutes.
Add the apple, garlic, fresh herbs and nutmeg.
Fry for a further 10 minutes.
Add the roasted squash chunks and chestnuts, seasoning and stir together.
Fry for a further 7 minutes.
Turn off the heat and divide between three bowls.
Top with the toasted nuts and pomegranate.