Name: Roasted Butternut Squash with Sage & Walnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 g butternut squash (seeds removed and cut into slices); 4 sage leaves (chopped); 3 tbs olive oil; 1/4 tsp dried red chilli flakes; 1/4 tsp sea salt; 1/4 tsp cracked black pepper; 100 g whole wheat giant couscous; 4 or 5 big leaves of cavolo nero (black kale) (woody stems removed then roughly chopped ); 30 g walnut halves; 1 tsp wholegrain mutard; 1 echalion shallot (banana shallot) (peeled and finely chopped); The juice of half a lemon; 1/4 tsp each of sea salt & cracked black pepper; 100 ml extra virgin olive oil; 1 large echalion shallot (banana shallot) (sliced thinly ); 1 tsp olive oil; 1 very small pinch of sea salt