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Whole Roasted Squash With Parsnip, Apples, Chicory And Sprouts
RIVER COTTAGE18Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 squash (large, weighing about 3kg, or two small squash of around 1.5kg each, Crown Prince squash works particularly well)
- olive oil
- 1 Orange
- 350 grams parsnips (peeled and cut into bite-size chunks)
- 2 onions (medium, roughly chopped)
- 3 apples (eating, cored and roughly chopped)
- 8 garlic cloves (peeled but left whole)
- 4 heads chicory (thickly sliced)
- 175 grams brussels sprouts
- lemon juice (squeeze of)
- 25 grams seeds (mixed, lightly toasted)
- salt
- pepper
- 2 tsp. fennel seeds
- 2 tsp. coriander seeds
- 1 tsp. smoked paprika (sweet)
- 1 pinch chilli flakes (dried)
- 1 Tbsp. rosemary (chopped)
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