Roast squash and ap­ple with raw sprouts

The Daily Telegraph - Saturday - - FOOD DRINK -

This salad is hot and ten­der, spicy and aro­matic, crisp and raw – the range of tex­tures and flavours is su­perbly sat­is­fy­ing. And it’s so easy to throw to­gether.


About 1kg squash, such as a medium but­ter­nut or acorn squash, or ½ a crown prince

2 tbsp olive or rape­seed oil

4 or 5 bay leaves, roughly torn 2 sprigs of rose­mary, roughly torn A small hand­ful of sage leaves, roughly torn (op­tional)

1 tsp fen­nel seeds

A pinch of dried chilli flakes About 175g Brus­sels sprouts 2 medium eat­ing ap­ples

25g sun­flower seeds (or other seeds of your choice) 1–2 tsp su­gar

1 tbsp cider vine­gar


Pre­heat the oven to 200C/180C fan/Gas 6.

Halve the squash and scoop out the seeds, but don’t peel. Cut into slim wedges, about 2cm wide at the out­side edge, and place in a large roast­ing tray.

Trickle over the oil then scat­ter over the herbs, fen­nel seeds, chilli flakes and some salt and pep­per.

Turn the pieces of squash over in the oil and sea­son­ings, then place in the oven and roast for about 30 min­utes un­til ten­der and nicely browned in places.

Mean­while, com­bine all the in­gre­di­ents for the dress­ing in a large bowl, sea­son­ing with salt and pep­per to taste.

Trim the sprouts and re­move any dam­aged or dirty outer leaves, then slice very thinly. Add them to the bowl of dress­ing and mix well, break­ing up the lay­ers of sprout a bit as you go.

Quar­ter the ap­ples, re­move the cores and cut each quar­ter into two or three wedges (again, no need to peel). Set aside.

When the squash is ten­der and start­ing to brown, add the ap­ple wedges and stir them in with the squash and sea­son­ings. Re­turn to the oven for about 15 min­utes or un­til the ap­ples are ten­der but not bro­ken down.

Scat­ter the seeds over the veg and ap­ple for the last few min­utes of cook­ing, so they toast lightly.

Spoon the sprouts over the hot squash and ap­ple wedges, then serve.


Squash: you can re­place the squash with a com­bi­na­tion of peeled and roughly chun­ked-up parsnips and car­rots.

Greens: use finely shred­ded savoy cab­bage in­stead of the sprouts.

Recipe from Much More Veg by Hugh Fearn­leyWhit­tingstall (Blooms­bury, £26)

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