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Roast Squash, Beetroot & Crispy Kale Traybake


40 minutes

Make the most of seasonal squash and beetroot with this hearty vegetarian traybake. Cooking the kale on top of the roasted veg makes it deliciously crispy.

5 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200℃. Cut the squash into 1.5cm wedges, discarding the seeds and innards.
  2. Peel the beetroot and onion, cut into wedges.
  3. Toss all the chopped vegetables and unpeeled garlic cloves with the olive oil and salt, place in a large roasting dish and cook for 25 mins or until tender.
  4. Tear the kale leaves off the stalks and scatter over the top of the traybake along with a drizzle more oil and salt, then roast for a further 5-7 minutes.
  5. Give everything a good toss and scatter the feta, sliced chilli if using, hazelnuts and vinegar over the top. Serve.


  • 1 small seasonal squash or half a larger squash
  • 500g mixed colour beetroots
  • 2 red onions
  • 4 cloves garlic*
  • 150g kale
  • 60g feta
  • Sliced red chilli (optional)*
  • 2 tbsps crushed toasted hazelnuts*
  • 1 tbsp olive oil for roasting*
  • a drizzle of Moscatel or sherry vinegar*

*from the larder

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe

Purton House Organics

Organic Green Curly Kale

1 Bag (min. 250g)



Purton House Organics

Organic Bunched Mixed Beetroot

1 Bunch



Organic Onions - Red

1 Bag (min. 750g)