Walnuts and sweet apple syrup take these roasted vegetables to another level.
Ingredients
Serves 6-8
- 750gr squash or pumpkin
- 4 tablespoons olive oil
- 250g Brussels sprouts
- 18 – 24 walnut halves, coarsely chopped
- 24 sage leaves
- 2 tablespoons apple syrup
- Sea salt and freshly ground black pepper
Method
- Preheat oven to 200c.
- Half the squash carefully and scoop out the seeds and soft flesh with a spoon.
- Cut the halved squash into eight equal wedges with the skin still on.
- Pop into a bowl and toss well in 2 tbsp of olive oil, freshly cracked black pepper and sea salt.
- Ensure each wedge is coated in the oil and position each sitting upright like little boats on a parchment lined baking tray.
- Place in the pre-heated oven to roast for around 30 minutes or until nearly tender.
- Keep the oiled bowl for the Brussels sprouts. While the pumpkin is roasting, prepare the Brussel sprouts by removing any tough outer skins.
- Then slice thinly and add and toss in the pumpkin oiled bowl adding two more tablespoons of olive oil with the walnuts and sage leaves.
- After 30 mins of roasting the pumpkin, remove the tray and scatter the Brussels sprouts, walnuts and sage leaves in and around the pumpkin.
- Pop back into the oven for a further 10 minutes or until the sprouts are tender and the walnuts and sage leaves are crisp.
- Transfer all to a heated serving dish and at the very last moment Drizzle with a little apple syrup and serve.
