Pork, roast squash, apple and chestnut salad from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 42) by Diana Henry

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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 pumpkin for squash, and baby spinach for watercress.

  • KarinaFrancis on April 13, 2021

    We absolutely loved this! Admittedly I did make a few changes, subbing walnuts for chestnuts, dropping the sausage and adding some roasted red onion. That’s the beauty of Diana Henry recipes, they stand up to some adaptations. Will make this again, it’s autumn on a plate.

  • Foodycat on December 08, 2014

    I followed the ingredients but not the method - starting the squash in the oven, then adding the apples, chestnuts and sausages (I didn't have any leftover pork, so I just used sausages) to bake all together in one pan. I also added some cloves of garlic. Piled on top of the dressed spinach, it was a very good supper.

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