Darts Farm Kale, roasted Butternut Squash, Polenta & Hazelnuts

Full of delicious flavour & rich in immunity boosting nutrients, get creative with seasonal fresh ingredients hand-picked for you every morning by our farm team! This Darts Farm Kale, roasted Butternut Squash, Polenta & Hazelnuts dish is delicious paired with a slow roasted joint of Pork from our Master Butchers or simply as it is!

Difficulty:

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 4

Darts Farm Kale, roasted Butternut Squash, Polenta & Hazelnuts Image 1

Darts Farm Kale, roasted Butternut Squash, Polenta & Hazelnuts Image 2

Related Tags

Vegetarian

Ingredients

200g Darts Farm kale , tough stalks removed
½ Darts Farm butternut squash , peeled and chopped into chunks
100g shallots
3 tbsp Honest Toil olive oil
3 fresh thyme sprigs , leaves picked
2 garlic cloves , crushed
½ tsp chilli flakes
freshly grated nutmeg (about 1/4 of a whole nutmeg)
1 lemon , zested and juiced
50g hazelnuts , halved or roughly chopped
700ml chicken stock or vegetable stock
150g Ancient stone grinding Polenta from the Food Hall (Antica macinazione a pietra Polenta)
50ml local milk
50g parmesan from the Deli, plus some shavings to serve

Method

Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.
Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve – the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.
To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.

This dish makes a wonderful accompaniment to a roast chicken or slow cooked joint of pork. It also works well as a vegetarian main course too!