This recipe has become a bit of a favourite in our house at the moment, until the last few months I hadn’t tried kale and now I’m hooked. It’s a great green veg as its grown year round, it’s high in iron and vitamin k. However, it can be a bit of a trigger for those with IBS, it doesn’t seem to trouble me but everyone is different!
This recipe started off as a spiralizer recipe from http://www.prouditaliancook.com/2014/09/butternut-squash-noodles-sausage-mushrooms-kale.html I’ve adapted this firstly to suit my IBS and also due to my difficulties with spiralizing butternut squash – lets just say it didn’t work well for my fingers! I’ve had much more success with recipes involving courgette.
Roasted butternut squash, kale and sausage
Ingredients – Serves 2
- Bunch of spring onions
- 1 red chilli (with or without seeds)
- Garlic infused olive oil
- Salt and pepper
- Butternut squash
- Tenderleaf kale – around 4 or 5 handfuls/half a 200g bag, tough stalks removed
- Salt and pepper
- 4 x good quality pork sausages
- Salt and pepper
- Parmesan cheese to grate
Method
Heat your oven to around 200 degrees and get out a large baking tray. Prepare your butternut squash by cutting just over half way length ways as close as you can get to the seed pocket. Cut off the top and peel the neck of the squash, cut in half then quarters and dice fairly thinly. Then peel and cut as much flesh as you can from the seedy bulbous bit of the squash.
Lay your squash pieces out in one layer on your large baking tray (you may need to use two as you don’t way to pile it up too much – it won’t roast and will go soggy!) Toss in 1-2 tablespoons of garlic infused olive oil and season with plenty of salt and pepper. Stick in the oven for 20-30 minutes depending on the size of the pieces. It should look soft and browned.
Meanwhile prepare your spring onions by chopping the green leaf bits only (if you don’t suffer from IBS you can chop and add the bulbs as well). Chop your chilli and squeeze the pork meat out of the sausage casings.
Once the butternut squash is cooked, take out of oven and leave in tray. Heat a small amount of oil in the frying pan (this is to stop everything sticking, don’t add too much as the sausages will release more fat when you fry them) and add the sausagemeat. Using a spoon break it up into pieces as it cooks. When it’s nearly cooked add the spring onion and chilli. It should look a bit like this.
Once spring onions and chilli have softened, add your kale and stir fry for a couple of minutes so that its heated through. Add the butternut squash to the pan and mix. Serve and grate over parmesan cheese.
As with a lot of the recipes here you can scale up – so if you want enough for 4 double the ingredients above.
palmernoms 