Roast squash and kale speltotto from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 74) by Hugh Fearnley-Whittingstall

  • squash
  • vegetable stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pearl barley for spelt, shallots for red onions, sunflower seeds for pumpkin seeds, and sage for rosemary. The book's "Sunflower and oat cream" called for in this recipe can be made in advance. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pearl barley for spelt, shallots for red onions, sunflower seeds for pumpkin seeds, and sage for rosemary. The book's "Sunflower and oat cream" called for in this recipe can be made in advance. See recipe for variations.

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