Roast Walnut and Squash Medley with Persillade
A hearty roasted vegetable dish featuring winter squash, mushrooms, and chicory, topped with toasted walnuts and chestnuts. Finished with a fresh herb persillade sauce made with parsley, tarragon, and dill.
4 servings
1 hr
Ingredients
- •1 whole red onion
- •10½ oz winter squash
- •7 oz chicory
- •7 oz portobello mushrooms
- •7 oz red peppers
- •2 oz walnuts
- •2 oz cooked chestnuts
- •2 Tbsp olive oil
- •to taste sea salt
- •to taste pepper
- •4 Tbsp extra-virgin olive oil
- •1 oz flat-leaf parsley
- •½ oz tarragon leaves
- •½ oz fresh dill
- •½ whole shallot
- •1 clove garlic
- •finely chopped
Cooking Instructions
- 1.
Preheat the oven to 400°F.
5 min
- 2.
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.
45 min
- 3.
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.
10 min
