A simple autumn supper
1 orange-fleshed squash such as calabaza, acorn or butternut, deseeded and cut into wedges
30g sage, finely chopped
2 red chillies, halved and deseeded, or 1 tsp red chilli flakes
25g unsalted butter
200g green kale, washed
Juice of 1 lemon
For the squash purée:
Olive oil, for roasting
10 sage leaves
For the salsa verde:
300g mixed fresh herbs (such as basil, parsley, coriander, chervil), stalks removed
1 garlic clove, peeled and crushed
2 tsp red wine vinegar
45g capers, rinsed and drained
4 anchovy fillets
300ml extra-virgin olive oil
200g fresh, slightly dry and crumbly goat’s cheese
80g lightly roasted walnuts, roughly chopped
Heat the oven to 200C.
Heat a little oil in a large frying pan and caramelise the squash chunks, before placing in a roasting pan with the chopped sage, chilli halves or the chilli flakes, some sea salt and pepper. Roast for approx 20 mins, until the squash is tender.
Melt the butter in a large pan then add the kale. Carefully pour over a mug of boiling water to help it wilt, pop the lid on and steam for 2 mins. Season with a squeeze of lemon, sea salt and pepper. Strain and set aside—keep warm.
To make the squash purée, keeping the skin on, cut the squash into wedges and scrape out the seeds. Place on a roasting tray, season with salt and pepper and drizzle with olive oil. Add the sage and roast until the squash is soft—approx 15-20 mins. Scoop the flesh into a blender, discarding the skin, and purée until smooth.
For the salsa verde, blend all the ingredients to a rough paste and season to taste.
To serve, take a pretty platter or individual bowls, add a spoon of purée in the middle then pile up the roast squash and kale in layers, crumbling in the goat’s cheese as you go. Finish by spooning over the salsa verde and sprinkle on the toasted walnuts.
Recipe: Katherine Frelon