Squash steaks with chestnut & cavolo nero pilaf

Squash steaks with chestnut & cavolo nero pilaf

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(9 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4

If you're feeling like a lazy supper, this easy vegan squash recipe is deliciously spiced. Serve with a dollop of coconut yogurt

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal562
  • fat15g
  • saturates8g
  • carbs87g
  • sugars14g
  • fibre10g
  • protein14g
  • salt0.4g


  • 1 butternut squash
  • 2-3 tbsp olive oil, plus extra for frying
    olive oil

    Olive oil

    ol-iv oyl

    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
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    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


  1. 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.

  2. 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.

  3. Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.

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Comments, questions and tips

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3rd Jan, 2019
Great recipe. I doubled the spices and had to use more water for the rice but all in all delicious. I loved the use of chestnuts in a rice dish.
21st Mar, 2018
This was an unusual yet tasty supper and I was surprised by how much my carnivorous husband enjoyed it. I roasted wedges of squash for nearly an hour in the oven and doubled all quantities of spices. I used a 'superfood' salad mix in place of the greens suggested and served this on the side. The best part of the recipe was the chestnutty rice which I think I will use again on its own.
1st Dec, 2017
Gorgeous vegan dinner. Really enjoyed it.
19th May, 2017
Well I really liked it, but used chicken stock instead of vegetable
11th Nov, 2016
Blegh. It looks good and is probably good for you, but it's bland and just really disappointing in general. And as Frantic Flapjack pointed out below, there's nothing about that slab of squash that deserves the name steak.
Frantic Flapjack
8th Nov, 2016
It's not a steak, it's a slice of squash . . .
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