Dairy-free lunch recipe for 4 people, takes only 40 mins; recipe has butternut squash, extra virgin olive oil, sage leaf, apple, clear honey, red wine vinegar, crusty bread, hazelnuts, kale and cranberry.
Winter apple & squash panzanella
Course: Dairy-free lunch
Servings
4
servings
Prep time
20 mins
Ingredients
- Extra Virgin Olive Oil: 4 tbsp extra virgin olive oil
- Butternut Squash: 1/2 large butternut squash, cut into chunks
- Kale: 200g bag chopped kale
- Apple: 2 apples, cored and sliced into slim wedges
- Crusty Bread: 200g leftover crusty bread (we used ciabatta), torn into chunks
- Red Wine Vinegar: 4 tbsp red wine vinegar
- Clear Honey: 3 tbsp clear honey
- Cranberry: 100g dried cranberries
- Hazelnuts: 100g hazelnuts, roughly chopped
- Sage Leaf: 6 sage leaves, chopped
Directions
- Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
- Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
- Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.
