Roasted fennel and squash with crispy kale
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Easy
- September 2015

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Serves 4
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Hands-on time 25, oven time 45
A vitamin-packed, balanced meal full of textures and fresh herby flavours.
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Vegetarian recipes
Nutrition: per serving
- Calories
- 420kcals
- Fat
- 12.8g (4.5g saturated)
- Protein
- 15.4g
- Carbohydrates
- 55.6g (11.4g sugars)
- Fibre
- 10.5g
- Salt
- 0.7g
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Ingredients
- 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
Method
- 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.
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delicious. tips
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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