Roasted chilli honey squash salad with cavolo nero & gingery tahini dressing
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 4.5 out of 5.7 ratingsRate
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Keep the skin of the squash on here – edible and delicious, it’s less faff to leave it on rather than peel it. The salad is packed with texture and flavours
Healthy
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
½ large crown prince or kabocha squash
(about 850g), cut into 8 wedges (no need to peel, see tip)
-
40g honey
-
40ml olive oil
plus 1 tbsp
-
1 tsp Aleppo chilli flakes
-
½ tsp ground turmeric
-
2 tsp cumin seeds
-
2 garlic cloves
finely grated
-
50g blanched hazelnuts
-
200g giant couscous
-
200g cavolo nero
leaves stripped from the stalks, roughly chopped
-
10g flat-leaf parsley
finely chopped
For the dressing
-
100ml tahini
-
25g ginger
roughly chopped
-
100g Greek yogurt
-
1 lemon
juiced
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Nutrition: Per serving (6)
- kcal478
- fat27g
- saturates4g
- carbs41g
- sugars8g
- fibre10g
- protein12g
- salt0.09g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6 and put the squash pieces on a large roasting tray lined with baking parchment. Combine the honey, oil, chilli flakes, turmeric, cumin seeds and garlic in a small bowl with plenty of salt and pepper, then pour this over the squash and toss to coat, making sure the wedges are well-coated on both sides. Cover the tray with foil and roast the squash for 40 mins, taking the foil off halfway through, until soft, sticky and caramelised. Put the hazelnuts on a smaller tray and roast alongside the squash for the final 5-7 mins until lightly golden. Roughly chop.
-
step 2
Meanwhile, cook the couscous following pack instructions, then set aside. For the dressing, put all the ingredients in a high-powered blender with 75-100ml water. Season, then blitz until you have a smooth, creamy dressing.
-
step 3
Drizzle 1 tbsp olive oil over the cavolo nero and season with a pinch of salt, then massage well using your hands to soften the leaves. Drizzle over a few tablespoons of the dressing to lightly coat the leaves.
-
step 4
Pour most of the remaining dressing over the base of a large serving platter, then top with the giant couscous. Scatter over the dressed cavolo nero, then top with the roasted squash pieces. Drizzle over any remaining dressing, then scatter over the roasted hazelnuts and the parsley, and serve straightaway.
Helena's recipe tips
- The skin of the squash is edible and delicious, and it’s much less faff to leave it on rather than peel it. But, if the skin is very thick and you prefer to peel it, I find it much easier to break it down into wedges and peel those, rather than the whole thing at once. If your veg peeler isn’t very sharp, use a sharp knife to shave off the peel – always put the flattest side of the squash on the board so it doesn’t wobble as you’re cutting.
- All squash seeds can be eaten – clean off any stringy pulp, then toss with olive oil, salt and pepper, brown sugar and paprika, then roast for a crunchy, sweet and salty snack.
Recipe from Good Food magazine, October 2026
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A star rating of 4.5 out of 5.7 ratings
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