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Squash steaks with chestnut & cavolo nero pilaf

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
    Cook: 55 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 562
  • Carbohydrates 87
  • Saturated Fat 8
  • Sugar 14
  • Protein 14
  • Fat 15
  • Fibre 10
  • Salt 0.4

Nutrition per serving

  • Calories 562
  • Carbohydrates 87
  • Saturated Fat 8
  • Sugar 14
  • Protein 14
  • Fat 15
  • Fibre 10
  • Salt 0.4

Ingredients

  • 1 butternut squash
  • 2-3 tbsp olive oil, plus extra for frying
  • ½ tsp smoked paprika, plus a little extra for sprinkling
  • 200g cavolo nero or curly kale, shredded
  • 1 onion, chopped
  • 180g chestnuts, halved
  • 2 garlic cloves, finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 250g basmati rice & wild rice
  • 500ml vegetable stock
  • 150g pot of coconut yogurt

Method

  1. Heat 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.

  2. Meanwhile, 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.

  3. Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.

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