If you’re feeling like a lazy supper, this easy vegan squash recipe is deliciously spiced. Serve with a dollop of coconut yogurt
Prep:10 mins
Serves 4
1 butternut squash2-3 tbsp olive oil, plus extra for frying½ tsp smoked paprika, plus a little extra for sprinkling200g cavolo nero or curly kale, shredded1 onion, chopped180g chestnuts, halved2 garlic cloves, finely chopped½ tsp ground cumin½ tsp ground cinnamon250g basmati rice & wild rice500ml vegetable stock150g pot of coconut yogurt
STEP 1Heat oven to 220C/200C fan/ gas 7. Cut the neck of the squash into four rounds (keep the rest for another time). Heat the oil in a frying pan and brown the squash for a few mins each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30 mins.STEP 2Meanwhile, in the same frying pan, add a little extra oil and stir-fry the cavolo nero for 2 mins, then remove with a slotted spoon and set aside. Add the onion and chestnuts to the pan, cook for a few mins, then stir in the garlic, remaining paprika and spices and cook for 1 min. Stir in the rice and stock, bring to the boil, then cover with a lid. Turn the heat down as low as it will go and cook for 25 mins, stirring occasionally.STEP 3Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.
