Name: Roast Walnut and Squash Medley With Persillade
Yield: 2 servings plus leftovers
Ingredients: 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; 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

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.

Tip

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

Recipe information

Yield
2 servings plus leftovers

Ingredients

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

Preparation

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.

Cover of the cookbook featuring the doctor holding a bowl of cooked vegetables.

From Eat 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 from HarperCollins or from Amazon.

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

Recipe notes

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