Skip to main content
万博官网
Search
Search

Roast Walnut and Squash Medley With Persillade

5.0

(2)

Read Reviews Triangle
Wedges of red kuri squash roasted on a sheet pan with walnuts hands drizzling a green sauce all over.
Photo by Faith Mason

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Ingredients

2 servings plus leftovers

1 red onion, thickly sliced
10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
7 oz. chicory, roughly chopped (about 2 heads)
7 oz. portobello mushrooms, thickly sliced
7 oz. red peppers, halved, deseeded, and roughly chopped
2 oz. walnuts, halved
2 oz. cooked chestnuts, halved
2 Tbsp. olive oil
Sea salt and freshly ground black
Pepper

For the persillade:

4 Tbsp. extra-virgin olive oil
1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
½ oz. fresh tarragon leaves, finely chopped
½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
½ shallot, finely chopped
1 garlic clove, finely chopped

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.

    Step 3

    Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

Tip

Serve this dish with a little brown rice or red quinoa to turn it into a more
substantial meal.

Cover of the cookbook featuring the doctor holding a bowl of cooked vegetables.
FromEat to Beat Illness: 80 Simple, Delicious Recipes Inspired by the Science of Food as Medicine© 2019 by Dr. Rupy Aujla. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book fromHarperCollinsor fromAmazon.
Sign InorSubscribe
to leave a Rating or Review

How would you rate Roast Walnut and Squash Medley With Persillade?

Leave a Review

Reviews (2)

Back to Top Triangle

  • made this for christmas. surprisingly delicious, even if it's just simple ingredients. left some veggies out cause i don't really like red peppers and just used hokkaido pumpkin, fennel, portobello plus walnuts (which i didn't bake for the whole time, seems way too long). don't omit the sauce! will do again.

    • TMB

    • Vienna, Austria

    • 1/16/2022

  • I found this very tasty, and a great way to get a good range of fall/winter vegetables. The chestnuts and walnuts give it a holiday quality, and I could see doing it with parsnips or fennel as a sub for the pepper or mushrooms, or just adding other root vegetables in. However, don't bother with the chicory/arugula, as it will burn to cinders anyway and make the pan hard to clean. The sauce is nice and bright, but I might put in a dash of vinegar.

    • rellimarual

    • Maine

    • 12/4/2019

Tags Walnut Nut Squash Vegetable Main Side Dinner Gluten Free Dairy Free Vegan Vegetarian Easy Weeknight Meals Roast Christmas Thanksgiving Cookbooks Harper Collins

See Related Recipes and Cooking Tips

Read More
Quick Pesto
This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
French 75
The French 75 is that rare creature of a cocktail: elegant enough to make you feel like it’s New Year’s Eve in Paris but supremely simple to assemble.
Quick Vegetable Massaman Curry
This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.
All-Purpose Vegetable Stock
The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.
Overnight French Toast
Set this up the night before and all you’ll have to do in the morning is brush it with butter and bake.
Summer Squash and Arugula Pesto Pizza
Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
Raspberry-Almond Thumbprint Cookies
Crispy on the outside, chewy on the inside, these raspberry jam-filled almond thumbprint cookies are the perfect teatime snack.
Cornbread Cheddar Biscuits
Enjoy the best of both worlds with this savory mash-up that plays well as a side on the holiday table—or as the star that it is.