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Roasted Paprika Butternut Squash
用料
Roasted Paprika Butternut Squash的做法步骤
Preheat the oven to 200ºC/ Gas Mark 6
Place the potatoes in a pan of salted boiling water and parboil until you can just insert a knife (al-dente). Drain and place in the Stoneware Heritage Rectangular Dish.
In the meantime, make the Romesco sauce. Toast the nuts in a dry pan or alternatively in a hot oven for a couple of minutes, ensuring they don't burn. Place the nuts along with all the other ingredients in a food processor and blend until smooth. Set aside until ready to serve.
Add the butternut squash to the potato in the dish along with the rosemary, 2 teaspoons of paprika and a generous pinch of salt. Drizzle with the oil and toss to coat all the vegetables. Bake in the oven for 35 minutes turning the vegetables a couple of times during cooking
For the last 10 minutes of cooking toss the kale in with a dash more oil, the final teaspoon of paprika and a little seasoning. You may want to stir the kale into the other ingredients, so the leaves do not burn on the top.
Remove the roasted vegetables from the oven and dot in the Romesco sauce. Season with a little cracked black pepper and then serve in the dish straight to the table.
Roasted Paprika Butternut Squash的小贴士
If you have a nut allergy try swapping the almonds and hazelnuts for toasted seeds such as sunflower seeds. Simply use 100g seeds and 100g bread with the remaining sauce ingredients.
作者的其他菜谱
