Roasted fennel and squash with crispy kale
- September 2015
- Serves 4
- Hands-on time 25, oven time 45
A vitamin-packed, balanced meal full of textures and fresh herby flavours.
- Vegetarian recipes
- 12.8g (4.5g saturated)
- 55.6g (11.4g sugars)
- 1 butternut squash
- 2 fennel bulbs
- 1½ tbsp olive oil
- 180g kale
- Fresh basil
- Fresh mint
- 200g giant couscous
- Fresh parsley
- Lemon juice
- 100g crumbled feta
- Heat the oven to 200°C/180°C fan/gas 6. Deseed, then chop the squash into 2cm pieces (see tip) and slice the fennel bulbs into 8 wedges each through the core. Put in a baking tray and toss in olive oil, season well, then roast for 45 minutes or until tender.
- After 30 minutes, cook the couscous in boiling water for about 7 minutes until just tender. Drain and drizzle with a little olive oil, then season and set aside. When the squash and fennel are tender, take out of the oven and remove from the tray (don’t wash up the tray).
- Turn the oven to 240°C/220°C fan/gas 9. Put the kale in a single layer on the baking tray, then toss with a little olive oil and season. Bake for 4-5 minutes until crisp. Toss a handful each of each herb through the couscous. Season, adding the squeeze of lemon juice. Serve everything piled onto plates, topped with the feta.
There’s no need to peel butternut squash. The skin softens when cooked, becoming edible, so save yourself the prep time
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