Roast Walnut and Squash Medley With Persillade

Ingredients

• 1 red onion, thickly sliced
• 10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
• 7 oz. chicory, roughly chopped (about 2 heads)
• 7 oz. portobello mushrooms, thickly sliced
• 7 oz. red peppers, halved, deseeded, and roughly chopped
• 2 oz. walnuts, halved
• 2 oz. cooked chestnuts, halved
• 2 Tbsp. olive oil
• Sea salt and freshly ground black
• Pepper
• 4 Tbsp. extra-virgin olive oil
• 1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
• ½ oz. fresh tarragon leaves, finely chopped
• ½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
• ½ shallot, finely chopped
• 1 garlic clove, finely chopped

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag