Squash, kale and chestnut traybake with sage
Squash, red onion, lentils and cooked chestnuts roasted with sage, finished with crisp kale and a little balsamic. An autumn tray with some substance.
Made without gluten ingredients.
Method
- Heat the oven to 220°C (200°C fan). Cut the squash into 2 cm chunks, leaving the skin on if it is thin enough to eat. Peel the red onion and cut it into wedges.
- Put the squash and onion on a large baking tray with the olive oil, dried sage and a good pinch of salt. Toss together and spread out in a single layer.
- Roast for 25 minutes, turning once, until the squash is soft and starting to brown.
- In the meantime, drain and rinse the lentils and cut any large chestnuts in half. Remove the tough stalks from the kale and tear the leaves into bite-sized pieces.
- Add the chestnuts and lentils to the tray, drizzle over the maple syrup and stir. Roast for 15 minutes, until the chestnuts are sticky at the edges.
- Add the kale, massage it into the oil on the tray and roast for 8 minutes, until the leaves are crisp at the tips.
- Drizzle over the balsamic vinegar, season with black pepper and serve straight from the tray.
Tip Vacuum-packed cooked chestnuts are the easy option. Walnuts added with the kale are a fair swap if you cannot find them.
Per portion
| Energy | 595 kcal |
| Protein | 17 g |
| Carbohydrate | 88 g |
| of which sugars | 31 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 19 g |
| Salt | 0.35 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash600 g
- red onion1
- kale100 g
- chestnuts180 g
- green lentils1 tin
- dried sage1 tsp
- olive oil2 tbsp
- maple syrup1 tbsp
- balsamic vinegar1 tbsp
