HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Butternut With Garlicky Kalettes
Roasted Butternut with Garlicky Kalettes

Roasted Butternut with Garlicky Kalettes

and Honeyed Walnut Halloumi

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You may have found a veggie in your box this week that looks a little unfamiliar. Introducing: kalettes, our veggie of the month. These cute little green bunches are a combination of brussels sprouts and kale. As you may have guessed they are packed full of nutrients, particularly bone health boosting vitamin K. We think these are one of the most delicious of the leafy green veggies, teamed with honey and walnut drenched halloumi, they are an absolute treat!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

600 grams

Butternut Squash

1.5 tsp

Smoked Paprika

1 pack(s)


1 unit(s)

Garlic Clove

¼ unit(s)

Red Chilli

1 bunch(es)

Flat Leaf Parsley

25 grams



1 block(s)



3 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2201 kJ
Energy (kcal)526 kcal
Fat33.0 g
of which saturates15.0 g
Carbohydrate30 g
of which sugars23.0 g
Protein29 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 210 degrees. Cut the butternut squash in half lengthways (no need to peel!) and scoop out the seeds with a spoon. Slice each half into wedges as thick as your thumb. Pop your wedges into a bowl and drizzle in a glug of oil, a good pinch of salt and the smoked paprika. Mix well, rubbing all the flavours into the flesh of your butternut. Pop your wedges on a baking tray and roast on the top shelf of your oven for 30-35 mins.


Whilst your butternut roasts, get on with the rest of your prep. Remove any tough bottom from the root end of the kalettes (just like you would with brussels sprouts!) and then rinse under cold water. Keep to one side.


Peel and grate the garlic (or use a garlic press if you have one). Remove the seeds from the red chilli and chop into very small pieces. Roughly chop the parsley and then crush the walnuts by popping them in a freezer bag and gently hitting them with the bottom of a saucepan. Cut the halloumi into slices (allow four per person). Keep to one side.


Mix your walnuts with the honey, a pinch of chilli and your parsley. We will drizzle this over your halloumi when it is cooked.


Heat a frying pan over medium heat and add a splash of oil. When the oil is hot add your kalettes and stir-fry for 1 minute. Season with salt and black pepper and then add your garlic and as much chilli as you fancy.


Add a splash of water and cover the pan with a lid or tinfoil. Steam your kalettes for 3-4 mins, then remove from the pan. If your wedges are ready, turn your oven off and pop your kalettes in your oven with your wedges to keep warm.


Wipe your frying pan clean with kitchen paper and pop it back on high heat. Add a splash of oil and then add your halloumi slices. Cook for 2-3 mins on each side. Tip: The halloumi slices need to be golden brown so don't overcrowd the pan, cook in batches if necessary. When all your halloumi is cooked, remove your pan from the heat and get ready to serve!


Arrange your butternut wedges on your plate and fill the gaps with your kalettes. Top with your halloumi slices and drizzle over your honey and walnuts. Yum!