Ingredients (serves 4):
1 medium/large butternut squash
Roasting oil of choice (a mild rapeseed oil is perfect)
1 tbsp honey
a few sprigs of fresh rosemary
salt & pepper
approx. 16 leaves of cavolo nero
100-150g cooking chorizo
2 handfuls of walnuts
For the dressing:
6 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
Preheat oven to 210 degrees. Wash the squash well, and give the exterior a good scrub. You can peel if you prefer. Dry squash, and chop into even-sized chunks. Toss with a roasting oil, some salt, pepper, and a drizzle of honey. Roast in the preheated oven. A little charring on the edges is delicious, so keep the oven high, especially at the beginning. Check after 15 mins, perhaps turning the oven down to 190. The honey will help the butternut to caramelise – keep an eye on. The butternut will take approximately 30 mins.
Chop the chorizo. Scatter over the roasting butternut about 5 mins from the end of cooking.
Wash the cavolo nero, and slice across the central stalk, removing any bits at the base which are that little bit too thick. When the butternut is nearly cooked pour boiling water over the cavolo nero to wilt, and allow the steam to billow off.
2 minutes before the butternut is ready to come out of the oven, toast a handful of walnuts in one corner of the roasting tray.
Remove the roasting tray from the oven, chop the walnuts, and crumble the feta.
A tiny sprinkle of paprika looks rather pretty (and a little eighties!) to garnish at the end. Enjoy.
Recipe from Joey @ www.josephinescooking.com