Serves: 4 people as a side • Time: 40 minutes
CONTAINS
Vitamin A, B-group, C & K, copper, manganese, fibre, carotenoids, calcium, magnesium, flavonoids and other phytochemicals
YOU NEED
800g acorn squash, cut into wedges 2cm at the widest part
3 tablespoons olive oil, plus extra for drizzling • sea salt flakes
freshly ground black pepper • 160g vacuum-packed chestnuts, halved
6 tablespoons Greek-style yoghurt • 1 tablespoon Sriracha sauce, or more to taste • 2 large handfuls of beet greens, chopped
1 large handful of coriander, chopped
Heat the oven to 200°C/400°F/Gas 6. Place the squash in a baking tray, toss with the olive oil and season. Roast for 30 minutes until almost tender. Add the chestnuts to the pan, turn to coat in the oil and return to the oven for a further 10 minutes. To make the dressing, stir together the yoghurt and Sriracha. To serve, scatter the beet greens over a serving platter, drizzle with olive oil and toss to coat. Arrange the roasted squash and chestnuts on top, then pour over the yoghurt dressing. Serve scattered with the coriander.