Quorn Roast with Honey and Horseradish glaze and Roasted Butternut Squash and Kale

Name: Quorn Roast with Honey and Horseradish glaze and Roasted Butternut Squash and Kale
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 5
Ingredients: 2 tbsp. honey; 1 tbsp. horseradish; 1 tbsp. thyme leaves; 1 butternut squash, peeled, deseeded and sliced into bite sized chunks; A drizzle of olive oil; 2 red onions, sliced; 100g kale, sliced into bite sized pieces; 1 tsp. chilli flakes; 400ml vegetarian gravy

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Quorn Roast with honey and horesradish glaze, served with roasted butternut squash, kale and gravy.

This vegetarian honey-glazed chicken recipe is a great Sunday Roast centrepiece. Made with Quorn Vegetarian Roast and served with roasted butternut squash and kale, it’s perfect for cozy autumnal weekends with family and friends.

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Serves 5

70 mins

Easy

295 cals
(Per serving)

2.1g of fat
(Per serving)

1.5g fibre
(Per serving)

4.9g protein
(Per serving)

A box of Quorn Roast showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Roast

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

For the Quorn Roast with honey and horseradish glaze… 1 Quorn Roast

2 tbsp. honey
1 tbsp. horseradish
1 tbsp. thyme leaves

For the roasted butternut squash and kale

1 butternut squash, peeled, deseeded and sliced into bite sized chunks
A drizzle of olive oil
2 red onions, sliced
100g kale, sliced into bite sized pieces
1 tsp. chilli flakes

To serve

400ml vegetarian gravy

Method

For the Quorn Roast with honey and horseradish glaze

Pierce the film around the Quorn Roast at least 6 times with a sharp knife ensuring the film is fully pierced. Pre-heat oven and a deep baking tray to 200C (fan)/220C electric/Gas Mark 7. Place the Quorn Roast on the baking tray and cook for 45 minutes.
After 45 minutes, allow the cooked Quorn Roast to stand for 5 minutes before removing the outer film and metal clips.
Mix the honey, horseradish and thyme leaves in a bowl. Brush the Quorn Roast with a little prepared sauce and return to the oven to roast for a final 10 minutes.

For the roasted butternut squash and kale

Pre-heat oven to 200C (fan)/220C electric/Gas Mark 7.
Place the butternut squash onto a baking tray. Drizzle with olive oil and toss to coat.
Roast in a pre-heated oven for 15 minutes.
Add red onion and scatter over the chilli flakes to the tray and mix to combine. Roast for a further 15 minutes.
Add the kale to the baking tray and roast for a further 5 minutes.

To serve

Place the roasted butternut squash and kale on a warmed serving platter. Slice the Quorn Roast into thin slices and arrange on the platter.
Serve a few slices of glazed Quorn Roast with roasted butternut squash and kale and a drizzle of vegetarian gravy.