Roast squash & kale with pickled onion

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Wash the squash, then use a large knife to cut it in ½ lengthways. Scoop out the seeds, then cube the unpeeled flesh into 2cm pieces. Tip the squash into a large roasting tin and drizzle over the olive oil and orange juice. Add the tajin seasoning, then season with salt and toss so the squash cubes are evenly coated. Roast for 30-35 minutes, or until tender all the way through.

Step 2

Meanwhile, place the red onion in a small bowl, season with salt and stir in the lime juice. Microwave for 1 minute on full power, stir well, then set aside. (If you don’t have a microwave, heat briefly in a small saucepan.) In no time at all the onions will be pickled and a beautifully vibrant pink. Set aside.

Step 3

Once the squash is tender, remove from the oven. Toss through the pickled onions and their juices plus the kale and roast for 10-15 minutes, until the leaves are crispy. Serve with the ham and salsa.