ROASTED MIXED SQUASH WITH ALMOND AND TARRAGON SALSA

55 MINUTES | SERVES 6-8

EASY | LC GF

This recipe was the vegetarian and vegan main course option at my Home Bird supper club. The mix of earthy, sweet, fresh and tangy flavours with multiple textures makes it a real winner.

squashes 8 small, mixed, chopped into 5cm-thick wedges (no need to peel or remove seeds)

olive oil 8 tbsp

balsamic vinegar 2 tbsp

flaked almonds 80g

flat-leaf parsley 1/2 a small bunch

tarragon a small bunch

maple syrup 2 tbsp

nigella seeds 2 tbsp (optional)

• Heat the oven to 220C/fan 200C/gas 7. Put the squash onto two large baking sheets. Drizzle over half the olive oil and all the balsamic, and season, then toss well to coat. Roast on the top shelf of the oven for 50 minutes, turning halfway through.

• Meanwhile, toast the almonds in a large frying pan over a medium heat for 3-4 minutes, tossing regularly, until golden. Transfer to a bowl and leave to cool. Roughly chop the parsley (and stalks) and tarragon (removing the stalk bases).

• Make the salsa by mixing together the almonds, herbs, remaining olive oil and a pinch of seasoning.

• Once the squash flesh is tender and sticky, transfer to a large dish, drizzle the maple syrup over, then pile on the salsa and finish with a sprinkling of nigella seeds, if you like.

SWAP-INS AND LEFTOVERS

Use two butternut squashes cut into chunks, or any sweet pumpkin such as Delica. Replace the flaked almonds for whole almonds, hazelnuts or walnuts, and the tarragon and parsley for coriander, mint or basil. Add any leftovers into a frittata base or make into a sandwich with some halloumi or feta and salad.

PER SERVING (8) 228 KCALS | FAT 17.8G

SATURATES 2.1G | CARBS 11.4G | SUGARS 7.4G

FIBRE 1.9G | PROTEIN 4.6G | SALT 0G