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.