Roasted cabbage with squash, chorizo, chestnuts and hot honey dressing

This roasted cabbage and squash dish is a great way to amp up some simple roasted vegetables and make them into a whole meal. You'll be amazed at how the cabbage is transformed by roasting! The fat from the chorizo provides richness and spice, while the hot honey dressing brings sweetness and a pop of acidity.

First published in 2022
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Ingredients

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Method

1

Preheat the oven to 200°C/gas mark 6

2

Drizzle the diced butternut squash with some olive oil, and spread on an oven tray. Roast for 25-30 minutes, or until soft and lightly browned. Remove from the oven, but leave the oven on

3

Transfer the butternut squash to a food processor and blitz until smooth

4

Quarter the head of cabbage. Remove the large outer leaves and cut out the core, then separate the leaves of each quarter. Mix the leaves with a good drizzle of olive oil

5

Roast the cabbage for 10-15 minutes, or until tender and slightly charred and crisp at the edges, tossing the leaves halfway through. Remove from the oven and set aside

6

Preheat a pan over medium heat and add the chorizo. Cook for a few minutes, stirring regularly, until some of the fat has rendered out and the sausage is crisp. Add the chestnuts and stir them into sausage until thoroughly combined and warmed through

7

Whisk together the lemon juice, olive oil, honey, chilli flakes and sea salt

8

Serve the crispy cabbage on top of the squash puree, and top with the chorizo, chestnuts and hot honey dressing

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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