Roasted cabbage with squash, chorizo, chestnuts and hot honey dressing
- Side
- 4
- 60 minutes
This roasted cabbage and squash dish is a great way to amp up some simple roasted vegetables and make them into a whole meal. You'll be amazed at how the cabbage is transformed by roasting! The fat from the chorizo provides richness and spice, while the hot honey dressing brings sweetness and a pop of acidity.
Ingredients
Metric
Imperial
- 600g of butternut squash, diced
- 2 tbsp of olive oil, plus extra for drizzling over the squash and cabbage
- 1 savoy cabbage
- 150g of cooking chorizo, about 3 whole sausages, meat squeezed from its skin and crumbled
- 60g of vacuum packed cooked chestnuts, roughly chopped
- 2 tbsp of lemon juice, about 1 lemon's worth
- 1 tbsp of honey
- 1 tsp chilli flakes
- 1 tsp sea salt
Method
Preheat the oven to 200°C/gas mark 6
Drizzle the diced butternut squash with some olive oil, and spread on an oven tray. Roast for 25-30 minutes, or until soft and lightly browned. Remove from the oven, but leave the oven on
- 600g of butternut squash, diced
- olive oil
Transfer the butternut squash to a food processor and blitz until smooth
Quarter the head of cabbage. Remove the large outer leaves and cut out the core, then separate the leaves of each quarter. Mix the leaves with a good drizzle of olive oil
Roast the cabbage for 10-15 minutes, or until tender and slightly charred and crisp at the edges, tossing the leaves halfway through. Remove from the oven and set aside
Preheat a pan over medium heat and add the chorizo. Cook for a few minutes, stirring regularly, until some of the fat has rendered out and the sausage is crisp. Add the chestnuts and stir them into sausage until thoroughly combined and warmed through
- 150g of cooking chorizo, about 3 whole sausages, meat squeezed from its skin and crumbled
- 60g of vacuum packed cooked chestnuts, roughly chopped
Whisk together the lemon juice, olive oil, honey, chilli flakes and sea salt
- 2 tbsp of lemon juice, about 1 lemon's worth
- 2 tbsp of olive oil, plus extra for drizzling over the squash and cabbage
- 2 tbsp of honey
- 1 tsp chilli flakes
- 1 tsp sea salt
Serve the crispy cabbage on top of the squash puree, and top with the chorizo, chestnuts and hot honey dressing
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