Click here for our current shop opening times & COVID info.

HOME / RECIPES / ROASTED PAPRIKA BUTTERNUT SQUASH

Roasted Paprika Butternut Squash

Prep: 15 mins  Cooking: 45 mins

Serves 4, as a hearty side

Butternut squash is the ultimate autumnal vegetable - vibrant in colour and flavour when roasted. This roasted vegan dish is hearty and comforting. Great as a main meal or a simple but stunning side. 

Roasted Paprika Butternut Squash

Ingredients

  • 500g baby potatoes, halved  
  • 400g butternut squash, peeled and diced  
  • 3 sprigs of rosemary, finely chopped 
  • 3 teaspoon smoked paprika  
  • Sea salt  
  • 1 tablespoon rapeseed oil, and a little extra for the kale  
  • 100g winter kale  

For the Romesco Sauce

  • 100g blanched almonds  
  • 50g blanched hazelnuts  
  • 50g stale bread  
  • 200g jar of roasted red peppers  
  • 1 teaspoon tomato puree  
  • 2 tablespoon red wine vinegar  
  • 2 heaped teaspoon smoked paprika  
  • Salt and pepper, to season 

Method

  • Preheat the oven to 200˚C/ 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. 

Cook's Notes

  • 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.

Recommended Tools

Liquid error: product form must be given a product
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop
Le Creuset 3-ply Stainless Steel Deep Casserole - art-of-living-cookshop

Le Creuset 3-ply Stainless Steel Deep Casserole

£109.20
View details

Recent Blog Posts

HOME / RECIPES / ROASTED PAPRIKA BUTTERNUT SQUASH