Squash steaks with chestnut & cavolo nero pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 butternut squash
- 2-3 tbsp olive oilplus extra for frying
- ½ tsp smoked paprikaplus a little extra for sprinkling
- 200g cavolo neroor curly kale, shredded
- 1 onionchopped
- 180g chestnutshalved
- 2 garlic clovesfinely chopped
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 250g basmati rice& wild rice
- 500ml vegetable stock
- 150g pot of coconut yogurt
Nutrition: per serving
- kcal562
- fat15g
- saturates8g
- carbs87g
- sugars14g
- fibre10g
- protein14g
- salt0.4g
Method
step 1
Heat oven to 220C/200C fan/ gas 7. Cut the neck of the squash into four rounds (keep the rest for another time). Heat the oil in a frying pan and brown the squash for a few mins each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30 mins.
step 2
Meanwhile, in the same frying pan, add a little extra oil and stir-fry the cavolo nero for 2 mins, then remove with a slotted spoon and set aside. Add the onion and chestnuts to the pan, cook for a few mins, then stir in the garlic, remaining paprika and spices and cook for 1 min. Stir in the rice and stock, bring to the boil, then cover with a lid. Turn the heat down as low as it will go and cook for 25 mins, stirring occasionally.
step 3
Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.
