PARMESAN PEPPER ROAST SQUASH AND CABBAGE
RECIPE TYPE
Holiday
SERVES
SERVES6 to 8
Prep: 15 min
Cook: 45 min
Ingredients
1 small (or half of a large) savoy cabbage (about 600g)
1 small acorn or pepper squash (about 600g)
1/3 cup beef tallow, divided
1 tsp salt
1/3 cup Longo’s Panko Breadcrumbs
1/3 cup Longo’s Grated Parmesan Cheese
2 tbsp chopped fresh parsley
1 tsp pepper
3 tbsp Longo’s Hot Honey (approx.)
2 cups Longo’s Organic Baby Spinach (optional)
Directions
Cut cabbage in half and cut into 6 or 8 wedges. Place on baking sheet lined with parchment paper. Cut squash in half and scoop out seeds. Cut into 1-inch-thick wedges and add to baking sheet. Warm beef tallow in microwave or in small saucepan and pour 4 tbsp over vegetables. Sprinkle with salt; toss well to coat.
Roast in preheated 425°F oven for 40 minutes or until squash is tender and cabbage is golden.
Meanwhile, toss remaining beef tallow with panko, Parmesan, parsley and pepper. Sprinkle overtop of squash and cabbage. Drizzle with hot honey and return to oven for 5 to 10 minutes or until golden.
Spread spinach, if using, over serving platter and top with cabbage and squash mixture. Drizzle with additional hot honey to serve, if desired.
NUTRITIONAL INFORMATION
Protein 5g | Fibre 5g |
Fat 13g | Sugar 10g |
Carbs 25g | Sodium 510mg |
