Roast walnut and squash medley with persillade recipe

Ingredients for Roast walnut and squash medley with persillade

• 1 red onion, thickly sliced

• 300 g peeled winter squash, cut into 4 cm cubes

• 200 g chicory, roughly chopped (about 2 heads)

• 200 g portobello mushrooms, thickly sliced

• 200 g red peppers, halved, deseeded, roughly chopped

• 60 g walnuts, halved

• 60 g cooked chestnuts, halved

• 30 ml olive oil

• sea salt, freshly ground black pepper

• 60 ml extra-virgin olive oil

• 30 g fresh flat-leaf parsley, leaves and stalks finely chopped

• 15 g fresh tarragon leaves, finely chopped

• 15 g fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)

• ½ shallot, finely chopped

• 1 garlic clove, finely chopped

How to make Roast walnut and squash medley with persillade

1. Preheat the oven to 200°C (fan) / 220°C (conventional).

2. Arrange the vegetables and nuts on a large baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.

3. Bake in the oven for 40–45 minutes, tossing halfway through, until the vegetables are tender and the nuts are toasted.

4. In a bowl, combine the persillade ingredients with a pinch of salt and pepper.

5. Remove the roasted vegetables and nuts from the oven and transfer them to serving bowls. Dollop the persillade over the top before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.