Roast Walnut and Squash Medley with Persillade

Ingredients for Roast Walnut and Squash Medley with Persillade

• 1 red onion, thickly sliced

• 300g peeled winter squash, cut into 1 1/2-inch cubes

• 200g chicory, roughly chopped (about 2 heads)

• 200g portobello mushrooms, thickly sliced

• 200g red peppers, halved, deseeded, and roughly chopped

• 60g walnuts, halved

• 60g cooked chestnuts, halved

• 2 tablespoons olive oil

• Sea salt and freshly ground black

• Pepper

• 60ml extra-virgin olive oil

• 30g fresh flat-leaf parsley, leaves and stalks finely chopped

• 15g fresh tarragon leaves, finely chopped

• 15g fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)

• 1/2 shallot, finely chopped

• 1 garlic clove, finely chopped

Preheat the oven to 204°C.

Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.

Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.