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Nutrition: Per serving

  • kcal292
    low
  • fat12g
    low
  • saturates2g
  • carbs32g
  • sugars26g
  • fibre13g
    high
  • protein8g
  • salt0.8g
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Method

  • step 1

    Heat the oven to 200C/180C fan/ gas 6. Toss the squash and turnips in a roasting tin with half the oil and seasoning. Roast for 20-25 mins, until soft and charred at the edges.

  • step 2

    Heat the remaining oil in a large pan over a medium heat. Season and fry the leeks for a few minutes, until softened slightly. Add the squash, turnips, garlic and vinegar, and cook for about 2 mins until sticky. Stir in the capers, olives, raisins and tomatoes, fill the can with water, swill it around and add that, too. Reduce for 15-20 mins, partially covered with the lid, until the veg is tender. Stir in most of the basil and season. Scatter over the rest of the basil and serve with crusty bread.

Recipe from Good Food magazine, November 2022

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.3 out of 5.4 ratings

Chris Low

Tried this recipe on a winter's day but found it a weird combination of ingredients and resulting in a very odd flavour. May be the Italian's like it but we didn't.

Sarah king

Lots of flavors. Deliciously warming, comfort food. I made for four so increased quantities. I used Swede not turnips.

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I couldn’t get turnip so I used a bag of casserole veg (potatoes, carrots, swede, leeks and onions) and added a bag of sprouts. I had some dried cranberries which I swapped for the raisins. I served it on a bed of mixed grains. Wonderful autumn comfort food!

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