Roasted Squash with Parsnip, Apples, Chicory & Sprouts - River Cottage

Name: Roasted Squash with Parsnip, Apples, Chicory & Sprouts - River Cottage
Ingredients: 1 large squash weighing about 3kg, or two small squash of around 1.5kg each (Crown Prince squash works particularly well); olive or rapeseed oil; 1 orange; About 350g parsnips, peeled and cut into bite-size chunks; 2 medium onions, roughly chopped; 3 eating apples, cored and roughly chopped; 8 garlic cloves, peeled but left whole; 4 heads of chicory, thickly sliced; 175g Brussels sprouts; A squeeze of lemon juice; 25g mixed seeds, lightly toasted (you can use the dukkah mix which is in this pack); Salt and pepper; 2 tsp fennel seeds; 2 tsp coriander seeds; 1 tsp sweet smoked paprika; A good pinch of dried chilli flakes; 1 tbsp chopped rosemary

rivercottage.net

Delight in whole roasted squash filled with parsnips, apples, chicory, and Brussels sprouts. This dish is served with roasted orange wedges.

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Ingredients

1 large squash weighing about 3kg, or two small squash of around 1.5kg each (Crown Prince squash works particularly well)
olive or rapeseed oil
1 orange
About 350g parsnips, peeled and cut into bite-size chunks
2 medium onions, roughly chopped
3 eating apples, cored and roughly chopped
8 garlic cloves, peeled but left whole
4 heads of chicory, thickly sliced
175g Brussels sprouts
A squeeze of lemon juice
25g mixed seeds, lightly toasted (you can use the dukkah mix which is in this pack)
Salt and pepper
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp sweet smoked paprika
A good pinch of dried chilli flakes
1 tbsp chopped rosemary