Recipes
Vegetable
Squash
Roasted fennel and squash with crispy kale

Roasted fennel and squash with crispy kale

Name: Roasted fennel and squash with crispy kale
Yield: Serves 4
Cuisine: British recipes
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

Easy
September 2015

Easy
September 2015

Test kitchen approved

Serves 4
Hands-on time 25, oven time 45

A vitamin-packed, balanced meal full of textures and fresh herby flavours.

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

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

Save recipe

Save

Save recipe Print

Rate

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.