Squash steaks with chestnut & cavolo nero pilaf

• butternut squash↗1
• olive oil↗2-3 tbsp

  plus extra for frying

• smoked paprika↗½ tsp

  plus a little extra for sprinkling

• cavolo nero↗200g g

  or curly kale, shredded

• onion↗1

  chopped

• chestnuts180g g

  halved

• garlic cloves↗2

  finely chopped

• ground cumin↗½ tsp
• ground cinnamon↗½ tsp
• basmati rice↗250g g

  & wild rice

• vegetable stock↗500ml ml
• pot of coconut yogurt150g g

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/ gas 7. Cut the neck of the squash into four rounds (keep the rest for another time). Heat the oil in a frying pan and brown the squash for a few mins each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30 mins.

2. 2

   Meanwhile, in the same frying pan, add a little extra oil and stir-fry the cavolo nero for 2 mins, then remove with a slotted spoon and set aside. Add the onion and chestnuts to the pan, cook for a few mins, then stir in the garlic, remaining paprika and spices and cook for 1 min. Stir in the rice and stock, bring to the boil, then cover with a lid. Turn the heat down as low as it will go and cook for 25 mins, stirring occasionally.

3. 3

   Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.