- 1 butternut squash
- 2-3 tbsp olive oil, plus extra for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp smoked paprika, plus a little extra for sprinkling
- 200g cavolo nero or curly kale, shredded
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 180g chestnuts, halved
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 250g basmati rice & wild rice
- 500ml vegetable stock
- 150g pot of coconut yogurt
Heat oven to 220C/200C fan/ gas 7. Cut the neck of the squash into four rounds (keep the rest for another time). Heat the oil in a frying pan and brown the squash for a few mins each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30 mins.
Meanwhile, in the same frying pan, add a little extra oil and stir-fry the cavolo nero for 2 mins, then remove with a slotted spoon and set aside. Add the onion and chestnuts to the pan, cook for a few mins, then stir in the garlic, remaining paprika and spices and cook for 1 min. Stir in the rice and stock, bring to the boil, then cover with a lid. Turn the heat down as low as it will go and cook for 25 mins, stirring occasionally.
Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.