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Rob Howell's Roasted Carrots and Squash Puree

Rob Howell’s Roasted Carrots and Squash Puree

With Chestnuts and Crispy Cavolo Nero.


organic vegetable recipes, carrot, squash, chestnut, cavolo nero


Carrots and squash are naturally sweet so always great when roasted with very little needing added. Chestnuts are always associated with Christmas but they should be used for plenty more than just that. The combination of textures, flavours and colours means this dish is way more than a side dish.


Serves 4.



Roasted Carrots:

2 bunches of carrots washed

2 tbsp rapeseed oil
100ml white wine
2 tbsp honey/agave syrup

2 springs of thyme


Squash Puree:

1 squash (butternut or any variety)

2 tbsp rapeseed oil
1 tsp paprika
2 bay leaves

2 sprigs of thyme
1 tbsp sherry vinegar


180g cooked chestnuts

2 tbsp rapeseed oil

200g cavolo Nero

Oil for frying



  1. Preheat the oven to 200’c


  1. Start by peeling the squash, removing the pulp and seeds and dicing into 2cm pieces. The size doesn’t matter too much, just best to be cut in similar sizes so they cook the same. Place the diced squash into a roasting tray and add the oil, thyme, bay, paprika and a pinch of salt and give them a good rub, making sure the squash is nicely coated, cover with tin foil. Bake in the oven for about 20-25 minutes until soft, remove tinfoil and bake for another 5 to get a little colour. Remove from the oven and let cool slightly before removing bay and thyme sprigs. Place into a blender with vinegar and blitz on a high speed (you may have to do this in two parts depending on the size of the machine). Add a little water if needed to achieve correct consistency and check seasoning. This can be done in advance or on the day, if there is too much puree and you have some spare it can be frozen or use to finish a risotto or thin down with some stock and you have yourself a soup.


  1. For the cavolo Nero, remove the green from the stalk and then shred thinly, best done in a fryer, heat oil to 180 and place shredded leaves into the fryer and cover with a lid as it will spit where the moisture from the greens comes out. You can do the same in a saucepan with oil on the heat but be careful when doing this. Fry the greens for about 15-20 seconds, remove, drain on some paper towel or cloth and season. Keep on the side until needed. If you don’t wish to do this just cook the shredded greens in a frying pan with a little oil until soft.


  1. Depending on the size of the carrots cut into pieces, if smaller carrots you can keep some whole, cut some in half or quarter. Place on a roasting tray, break some of the thyme over the carrots, drizzle with the honey/agave syrup and oil. Pour the wine into the tray and finish by seasoning the carrots. Place in the oven for about 15-20 minutes giving them a shake away the way, if larger carrots turn the heat down and cook for a little longer. While the carrots are cooking you can heat the chestnuts up by placing a frying pan on a medium heat with the rapeseed in and heating. Crumble the cooked chestnuts into the pan and stir on the heat for about 4-5 minutes until they get nice and crispy.


  1. Heat the squash puree up and add to the plate, place the roasted carrots onto the puree, finish with the chestnuts and crispy cavolo Nero.
Carrots | Organic Fruit & Vegetables
  • From Great Britain
  • Organic
Organic rapeseed oil
  • Organic
  • Gluten Free
  • Vegan
Organic Wine
  • From France
  • Organic
Raw Organic Agave Syrup
  • Organic
  • Gluten Free
  • Vegan
Thyme | Organic Herbs
  • From Great Britain
  • Organic
Butternut Squash | Organic Fruit & Vegetables
  • Organic
Steenbergs Paprika | Organic Herbs & Spices
  • Organic
  • Gluten Free
  • Vegan
Steenbergs Dried Bay Leaf | Organic Herbs & Spices
  • Organic
  • Gluten Free
  • Vegan

Steenbergs Dried Bay Leaf

Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
Boom winner award - 2016 (65px)
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