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Nutrition: per serving

  • kcal648
  • fat30g
  • saturates3g
  • carbs77g
  • sugars42g
  • fibre9g
  • protein13g
  • salt0.8g

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.

  • step 2

    Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.

  • step 3

    Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.

Recipe from Good Food magazine, December 2014

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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