Alexandra’s spiced roasted squash with crispy kale, wild mushrooms and tahini dressing


Serves: 2

Cooking: 35M

Total: 35M

Difficulty: easy


1 acorn squash

A bag of kale, about 250g

2 red onions

400g wild mushrooms (if not any kind)

Pinch of chilli flakes

2 teaspoons of mixed spice

Olive oil

Salt and pepper to taste

For the dressing

1 tablespoon of pomegranate molasses

1 tablespoon of tahini

1 tablespoon of apple cider vinegar

2 tablespoons of olive oil


Preheat oven to 200c, fan setting.

Start by washing, deseeding and cutting the acorn squash into slices – you can keep the seeds and roast them with olive oil for a nice snack. Peel the red onions and cut them into slices. Put your squash and onion slices in a large baking tray and drizzle with olive oil, the mixed spice, salt, pepper and a pinch of chilli flakes, give it all a good mix and place in the oven for 20 minutes.

While your squash is roasting in the oven make your dressing. Place all the dressing ingredients in a bowl and whisk together until smooth.

When your squash and onions have nearly been in the oven for 20 minutes, wash and roughly chop your kale. Toss in olive oil, salt and pepper, mixing with your hands for a couple of minutes. When done, remove the squash from the oven and turn down to 150c. Add your kale on top and place back in the oven for 10 minutes, stirring half way through to ensure the kale cooks all over.

Meanwhile, place the wild mushrooms in a pan over a medium heat with a drizzle of olive oil, cook for 5-10 minutes until golden.

Once everything is cooked, place a few pieces of squash, red onion and kale on a plate and drizzle with dressing. Spoon on a handful of wild mushrooms – serve and enjoy!