Squash steaks with chestnut & cavolo nero pilaf

Squash steaks with chestnut & cavolo nero pilaf

  • Rating: 4 out of 5.11 ratings
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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
NutrientUnit
kcal562
fat15g
saturates8g
carbs87g
sugars14g
fibre10g
protein14g
salt0.4g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, September 2016

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    Overall rating

    Rating: 4 out of 5.11 ratings

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