Serves
3 People
Cooking Time
40 minutes
Season
Dietary
Ingredients
1 small squash of your choice, seeds removed and sliced into half moons
6 cloves of garlic, skin on
2 teaspoons Field Blends Maple
Chilli Salt
2 teaspoons of smoked paprika
2 tablespoons of Honest Toil extra virgin
100g Hodmedod’s British white wholegrain quinoa, cooked to the packet’s instructions
1 bunch of cavolo nero (250g)
150g butter
150g hazelnuts, toasted and whole
25g sage leaves
Method
1- Pre-heat your oven to 180c/160c fan. Toss the sliced squash and whole garlic cloves with Field Blends Maple Chilli Salt and smoked paprika, followed by the olive oil. Ensure each slice is well covered.
2- Roast in the oven for 40 mins, giving it all a good toss half way. Everything should be browned and caramelised when cooked.
3- Whilst the squash is roasting, blanche the cavolo nero in boiling, salty water for 3 minutes. Drain, season and toss in olive oil then throw in with the cooked squash, along with the cooked quinoa, tossing together to ensure the leaves soak up all the spiced oil. Take the cloves of garlic out and set aside.
4- Place the butter in a pan (it’s easier to do this in a lighter coloured pan so you can see the process) and melt over a low heat, swirling and stirring. Once the butter starts bubbling, keep stirring. Once the bubbles subside, you’ll see it has turned a golden brown colour with small brown crumbs forming at the bottom - these are the milk solids toasting.
5- Drop the sage leaves into the butter and allow to crisp for a minute, still stirring to ensure it doesn’t burn then take the pan off the heat, add the toasted hazelnuts and squeeze out the roasted garlic cloves from their skins. Stir together, breaking up the garlic in the butter.
7- Tip the veg onto a large serving plate, pour over the nutty, garlic sage butter. Delicious eaten hot or at room temperature.
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