Roasted Paprika Butternut Squash Romesco Sauce Crushed Baby Potatoes Winter Kale

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Roasted Paprika Butternut Squash Romesco Sauce Crushed Baby Potatoes Winter Kale
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 500g baby potatoes, halved
For the Romesco Sauce
  • 100g blanched almonds
  • 50g blanched hazelnuts
  • 50g stale bread
  • 200g jar of roasted red peppers
  • 1 teaspoon tomato puree
  • 2 tablespoon red wine vinegar
  • 2 heaped teaspoon smoked paprika
  • Salt and pepper, to season
For the Roasted Butternut :
  • 400g butternut squash, peeled and diced
  • 3 sprigs of rosemary, finely chopped
  • 3 teaspoon smoked paprika
  • Sea salt
  • 1 tablespoon rapeseed oil, and a little extra for the kale
  • 100g winter kale

  • Method

  • 1
    Preheat the oven to 200˚C/ Gas Mark 6
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    Cook's Notes
  • 8
    If you have a nut allergy try swapping the almonds and hazelnuts for toasted seeds such as sunflower seeds. Simply use 100g seeds and 100g bread with the remaining sauce ingredients.