A perfect accompaniment for a Sunday roast, Christmas dinner, as part of a selection of dishes or simply enjoyed on it's own for a tasty and colourful lunch. It can easily be adapted using other vegetables such as carrots, potatoes or spinach. Add a Christmas sparkle with a sprinkling of pomegranate seeds.
Serves 4
Ingredients
½ large butternut squash, peeled and cut into 2cm cubes
2 medium sweet potatoes, peeled and cut into 2cm cubes
1 red onion, cut into 12 wedges
2 tbsp olive oil
2 tbsp fresh thyme leaves
Salt
Freshly ground black pepper
100g kale
2 tbsp pomegranate seeds (optional)
Preparation Time 15 minutes, Cooking Time 30 minutes
Method
1. Place the butternut squash, sweet potato and onion into a large bowl.
2. Pour in the olive oil along with the thyme and season generously with salt and pepper. Stir well to coat the vegetables evenly.
3. Tip vegetables onto a deep baking tray or half-sized roasting tin and spread out evenly.
4. Place in the oven
CAST IRON OVEN: onto the 4th shelf of the roasting oven or oven on R8
FAN OVEN: preheated to R7/200oC/400oF
Roast for 20 minutes until starting to soften. Stir in the kale and return to the oven for 5 – 10 minutes until the kale is tender.
5. Serve hot, sprinkled with pomegranate seeds if desired.
