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Butternut squash steaks with houmous and jewelled couscous recipe

Butternut squash steaks with houmous and jewelled couscous recipe

18 ratings

This hearty vegan supper features butternut squash as the star attraction. Brushed with fiery harissa and served with protein-rich houmous and a pomegranate and herb-infused couscous, you will want to add this to your meat-free Monday recipe rotation. See method

  • Serves 4
  • 20 mins to prepare and 30-35 mins to cook
  • 491 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 1 large butternut squash
  • 4 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 x 200g tub reduced fat houmous

For the jewelled couscous

  • 200g couscous
  • 1 tbsp olive oil
  • 1 lemon, zested and juiced
  • 100g mint, leaves finely chopped, a few reserved whole
  • 1 x 100g pack flat-leaf parsley, leaves finely chopped
  • 1 x 80g tub pomegranate seeds
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2050kj
    491kcal     25%

  • Fat

    19g 27%

  • Saturates

    2g 12%

  • Sugars

    14g 15%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 66.8g Protein 15g Fibre 5.4g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Top and tail the squash, stand it upright on a chopping board and cut in half lengthways. Discard the seeds and pulp. Slice each half lengthways into 4 long pieces about 1/2cm wide. The outer pieces will be slightly thicker so, once cut, lie them flat and slice off the tough skin for a similar-sized steak.
  2. In a mixing bowl, combine the harissa and 2 tbsp oil. Use half to brush both sides of each piece of squash. Transfer to a roasting tray with a rack and roast for 30-35 mins, until golden and tender.
  3. Meanwhile, prepare the couscous following the pack instructions. Cover and set aside until fluffed up. Add 1 tbsp oil, the lemon zest and juice, chopped mint, and most of the parsley and pomegranate seeds; season and mix.
  4. To serve, put a dollop of houmous on each of 4 plates, add the couscous and top with the squash. Scatter over the remaining herbs and pomegranate seeds. Drizzle with the remaining harissa oil.

See more Butternut squash recipes

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