Roast Autumn squash with parsnip puree and crispy kale

In the late autumn vegetable dishes like this feel so at home in my kitchen. I love the variety of textures here, and how the flavours all play off each other so well.

If you’re not a fan of crispy kale (I haven’t met anyone yet) try scattering over some toasted walnuts instead. They add that great crunch too.

Serves 4

Ingredients
1.5kg of Crown prince or butternut squash
1 bulb of garlic, cloves separated, no need to peel them.
3 sprigs of rosemary, leaves torn
½ tsp of chilli flakes
4 Tbls of extra virgin olive oil
A colander of washed curly kale leaves stripped off the stalk
1 kg parsnips, peeled and cut into cubes
1ltr of chicken or veg stock
1/2 tsp chopped thyme, leaves only
1 clove garlic, peeled
A large knob of butter

Method
To make the crispy kale, preheat the oven to 100.c Toss
the kale leaves in 1 tablespoon of olive oil and a good pinch of salt. Arrange the leaves in a single layer over one or more large baking trays. Place the kale in the oven and close the door, but not all the way. I pop a wooden spoon in the way so there’s a small gap at the top of the oven door. I find this lets the moist air out, and the kale dries out better. Cook the kale for 30–35 minutes, turning once or twice, until the kale is glass brittle. Remove from the oven and set aside.

Place the chopped parsnips into a pan and cover with the stock. Add the thyme leaves and garlic clove, and pop and lid on the pan. Set over a medium high heat and bring up to a simmer. Cook gently for 15 to 20 minutes, or until the parsnip is nice and tender. 

Use a slotted spoon to lift the tender parsnip out into the jug of a food blender. Add a splash of the cooking liquid and (be careful, everything is very hot) blend until smooth, adding more of the cooking liquid if needed. You may need to do this in a couple of batches. Transfer the purée into a pan and stir in the butter over a low heat. Season to taste with sea salt and freshly ground black pepper. Set aside and keep warm. 

Peel the squash, cut into large  chunks, and place in a roasting tin along with the garlic cloves, chilli flakes, rosemary sprigs, remaining olive oil and a season generously. Tumble everything together. Roast the squash in a pre-heated oven, set at 200 degrees, for 45 mins or until soft and coloured round the edges.

To serve, Spoon the parsnip puree out over a large plate or platter. Arrange the roast squash over the top and finish with a generous scattering of crispy kale.