Roasted cabbage with squash, chorizo, chestnuts and hot honey dressing
This roasted cabbage and squash dish is a great way to amp up some simple roasted vegetables into a whole meal. The fat from the chorizo provides richness and spice, while the hot honey dressing brings sweetness and a pop of acidity.
- Cooking:
- Serves: 4 persons
Ingredients
- 600g ofbutternut squash, diced
- 2tbsp of olive oil, plus extra for drizzling over the squash and cabbage
- 1savoy cabbage
- 150g ofcooking chorizo, about 3 whole sausages, meat squeezed from its skin and crumbled
- 60g ofvacuum packed cooked chestnuts, roughly chopped
- 2tbsp oflemon juice, about 1 lemon's worth
- 1tbsp ofhoney
- 1tspchilli flakes
- 1tspsea salt
Instructions
Step 1
Preheat the oven to 200°C/gas mark 6Step 2
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 onStep 3
Transfer the butternut squash to a food processor and blitz until smoothStep 4
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 oilStep 5
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 asideStep 6
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 throughStep 7
Whisk together the lemon juice, olive oil, honey, chilli flakes and sea saltStep 8
Serve the crispy cabbage on top of the squash puree, and top with the chorizo, chestnuts and hot honey dressing