Cook: 40 - 45 minutes

Serves: 6

As cavolo nero has quite hard leaves, it’s important to ‘massage’ it or it can be tough. You can replace it with kale if you prefer, but I find the cavolo tastier and easier to digest.

Method

Heat oven to 220°C (fan).
Spread the peeled butternut wedges on an oven tray lined with baking parchment, add the garlic, two tablespoons of oil and a sprinkle of salt and pepper. Mix well to ensure the butternut is coated with oil and seasoning.
Roast for 20 minutes, then add the red onions and rosemary and mix again so they are coated with oil.

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Ingredients

Name: Cavolo nero and butternut squash
Prep time: 20 min
Cook time: 40 min
Yield: 6
Ingredients: 1 butternut squash (approx. 1kg) peeled and cut into wedges; 1 tsp garlic powder; 2-3 tbsp extra virgin olive oil; 1 red onion, thinly sliced; 2 sprigs of rosemary, left whole; 200g cavolo nero, hard stalk removed and cut in rough strips; 1 tbsp dried cranberries; 1 tbsp mixed seeds + extra to sprinkle/decorate; Dressing:; 1 tsp French mustard; 1 tsp honey (or maple syrup for a vegan option); 1 tsp lemon juice; 2-3 tbsp extra virgin olive oil; Sea salt and black pepper

1 butternut squash (approx. 1kg) peeled and cut into wedges
1 tsp garlic powder
2-3 tbsp extra virgin olive oil
1 red onion, thinly sliced
2 sprigs of rosemary, left whole
200g cavolo nero, hard stalk removed and cut in rough strips
1 tbsp dried cranberries
1 tbsp mixed seeds + extra to sprinkle/decorate

Dressing:
1 tsp French mustard
1 tsp honey (or maple syrup for a vegan option)
1 tsp lemon juice
2-3 tbsp extra virgin olive oil
Sea salt and black pepper