Whole roasted squash with parsnip, apples, chicory and sprouts
A delicious veg-packed dish, perfect for the winter months. This is a special Christmas combination of two recipes from Much More Veg, as seen on This Morning.
Slice the top off the squash and scoop out and discard the seeds. Trim away some of the flesh around the inside of the opening to make it wider. (Don’t discard these trimmings, or the top of the squash.) Brush the inside of the squash with a little oil and season with salt and pepper. Put on a baking tray and roast for 1-1 1/2 hours, until the flesh is tender. (If the squash is cooked before the rest of the roasted veg, cover it with foil to keep it warm.)
Meanwhile, put the fennel and coriander seeds in a pestle and mortar and crush them to a coarse powder. Add the paprika, chilli and rosemary. Finely grate the zest of the orange and add this too. Add some salt and pepper and stir the spice mix well.
Remove any peel from the squash top and roughly chop the flesh. Put into a large roasting dish with any squash trimmings. Add the parsnip chunks and the onion. Add 2 tbsp oil and toss the veg in it, then add the spice mix and stir so that the veg is well coated with spices. Put in the oven with the squash and roast for 30 minutes.
Slice the zested orange into 8 wedges.
Take the parsnip tray from the oven, add the apple, orange wedges, chicory and the garlic cloves and stir so that everything gets a coating of spice. Return to the oven for 30 minutes or until everything is tender and starting to turn golden. Remove the roasted orange wedges and set aside.
When the squash is tender, place it on a large, warmed serving platter and heap the roasted veg into it.
Slice the Brussels sprouts thinly and put in a bowl. Trickle over a little oil and give them a squeeze of lemon juice and some salt and pepper. Toss together well, breaking up the sprout leaves a bit as you go. Sprinkle the dressed sprouts over the hot, filled squash. Sprinkle the toasted seeds over the top and it’s ready to go. Serve with the roasted orange wedges on the side for squeezing.
1 large squash weighing about 3kg, or two small squash of around 1.5kg each (Crown Prince squash works particularly well)
olive or rapeseed oil
about 350g parsnips, peeled and cut into bite-size chunks
2 medium onions, roughly chopped
3 eating apples, cored and roughly chopped
8 garlic cloves, peeled but left whole
4 heads of chicory, thickly sliced
175g Brussels sprouts
squeeze of lemon juice
25g mixed seeds, lightly toasted
salt and pepper
For the spice mix
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp sweet smoked paprika
good pinch of dried chilli flakes
1 tbsp chopped rosemary
Preheat the oven to 190C/gas 5.
This recipe is taken from...
Eat well and feel great with Much More Veg
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.