Whole Roasted Squash with Parsnip, Apples, Chicory and Sprouts Recipe | Yummly

Whole Roasted Squash With Parsnip, Apples, Chicory And Sprouts

RIVER COTTAGE
18Ingredients
105Minutes

Ingredients

US|METRIC
  • 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 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon smoked paprika (sweet)
  • 1 pinch chilli flakes (dried)
  • 1 tablespoon rosemary (chopped)
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