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Squash steaks with chestnut & cavolo nero pilaf

Squash steaks with chestnut & cavolo nero pilaf

A star rating of 4.3 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegan
  • Vegetarian
Nutrition: per serving


  • 1 butternut squash
  • 2-3 tbsp olive oil , plus extra for frying
  • ½ tsp smoked paprika , plus a little extra for sprinkling
  • 200g cavolo nero or curly kale, shredded
  • 1 onion , chopped
  • 180g chestnuts , halved
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, September 2016

Goes well with


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A star rating of 4.3 out of 5.12 ratings

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