Squash + chestnut roast – Recipes – Anna Jones
This is more than a nut roast. I use roasted squash, seeds, pistachios and chestnuts to make the base of this tart, which is topped with ricotta and chilli-spiked greens. An all-pleasing Christmas...
Ingredients
- ½ butternut squash (about 600g)
- 100g shelled pistachio nuts
- 100g sunflower or pumpkin seeds
- 100g vac-packed chestnuts
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Grated zest of 1 unwaxed lemon
- Leaves from a small bunch of thyme
- Salt and black pepper
- 2 banana shallots
- A head of cavolo nero
- A few sprigs of thyme, leaves picked
- A pinch of dried chilli
- 500g ricotta or silken tofu
- 1 lemon
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