800g |
acorn squash, cut into wedges 2cm at the widest part |
3 tablespoons |
olive oil, plus extra for drizzling |
|
sea salt flakes |
|
freshly ground black pepper |
160g |
vacuum-packed chestnuts, halved |
6 tablespoons |
greek-style yoghurt |
1 tablespoon |
sriracha sauce, or more to taste |
2 |
large handfuls of beet greens, chopped |
1 |
large handful of coriander, chopped |