Roasted Paprika Butternut Squash
凯小莉在此
用料
| MAIN: | |
| baby potatoes, halved | 500g |
| FOR THE ROMESCO SAUCE: | |
| blanched almonds | 100g |
| blanched hazelnuts | 50g |
| stale bread | 50g |
| jar of roasted red peppers | 200g |
| tomato puree | 1 teaspoon |
| red wine vinegar | 2 tablespoons |
| smoked paprika | 2 heaped teaspoons |
| Salt and pepper | to season |
| FOR THE ROASTED BUTTERNUT | |
| butternut squash, peeled and diced | 400g |
| rosemary, finely chopped | 3 sprigs |
| smoked paprika | 3 teaspoon |
| sea salt | |
| rapeseed oil, and a little extra for the kale | 1 tablespoon |
| winter kale | 100g |
Roasted Paprika Butternut Squash的做法
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Preheat the oven to 200ºC/ Gas Mark 6
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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.
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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.
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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
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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.
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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.
