Roasted Squash, Kale and Red Rice Salad

Sweet and vibrant golden butternut squash with its nutty flavour brings comfort and nourishment to cold evenings. In this seasonal inspired recipe it complements well with earthy crispy kale, while onions are transformed by long, slow cooking.

Serves: 4

Prepare: 20 minutes

Cook: 30 minutes

Ingredients:

• 400g golden butternut squash, peeled and deseeded
• 2 red onion, cut into wedges
• 4 garlic cloves, unpeeled
• 6 tbsp extra virgin olive oil
• 1 1/2 tsp sweet smoked paprika
• 250g red and wild rice
• 100g kale, stalks removed, roughly chopped
• 2 tsp maple syrup
• 1 tbsp balsamic vinegar
• chilli flakes to serve, optional

1. Preheat the oven to 200°C, and bring a large pan of salted water to the boil. Cut the squash into 1cm-thick slices and put in a roasting tin. Toss with the onion, garlic, 2 tbsp oil and 1 tsp sweet paprika, season. Roast for 25-30 minutes, until just tender and golden.

2. Meanwhile, add the rice to the boiling water and simmer for about 30 minutes, or until cooked but still a little chewy. Drain off the water and leave the rice to dry out in the warm pan. Put the kale on a baking tray, season and toss in 1 tbsp oil. Roast for 6-8 minutes, until the leaves are crispy and slightly charred. Remove and set aside.

3. Remove the skins from the roasted garlic, put in a small bowl and mash with the fork. Add the maple syrup and balsamic vinegar, plus the remaining 3 tbsp olive oil and ½ tsp paprika. Whisk to combine, then pour over the rice, season and stir through. Layer the rice with the squash, onions and kale on a large serving dish; serve immediately.

Tip: You can opt for cavolo nero instead of kale.