Whole roast peppered butternut squash recipe

Whole roast peppered butternut squash recipe

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Derek Sarno has the ultimate roasted butternut squash recipe for a mouth-watering vegan Christmas feast. Coat the roasted squash in a black pepper and smoky paprika rub and serve with a creamy cauliflower and garlic sauce that's flavoured with truffle oil for extra indulgence. See method

  • Serves 4
  • 25 mins to prepare and 1 hr 25 mins to cook
  • 331 calories / serving

Ingredients

  • 2 medium butternut squash
  • 1 vegetable stock pot, made up to 800ml
  • 500g cauliflower, roughly chopped
  • 3 garlic cloves, peeled and trimmed
  • 1 bay leaf (optional)
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 2 tbsp truffle-flavoured oil
  • 2-3 tbsp olive oil
  • 2 tsp black peppercorns, crushed
  • ½ tsp smoked paprika
  • 10g soft brown sugar
  • 5g fresh parsley, chopped
  • 30g shelled pistachios, chopped

Each serving contains

  • Energy

    1390kj
    331kcal
    17%
  • Fat

    18g 26%
  • Saturates

    3g 13%
  • Sugars

    20g 23%
  • Salt

    2g 34%

of the reference intake
Carbohydrate 33.3g Protein 10.7g Fibre 8.8g

Method

Derek Sarno
  1. Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the skin of the squash all over with a knife, then transfer to a baking tray and roast for 45 mins-1 hr until tender. Set aside to cool for 10-15 mins.
  2. Meanwhile, put the stock in a pan and bring to the boil. Add the cauliflower, garlic cloves and bay leaf (if using); cover and cook for 10 mins or until the cauliflower is tender. Use a slotted spoon to transfer the cauliflower and garlic to a blender, then add 120ml of the cooking liquid. Blend until smooth, adding extra cooking liquid as needed to make a smooth sauce. Add the nutritional yeast, soy sauce and truffle oil. Blend again to bring the sauce together. Set aside.
  3. Top and tail the squash with a sharp knife, then stand on one end and cut away the skin. Heat 2 tbsp oil in a frying pan over a medium heat until hot. Carefully add the squash and fry for 20 mins, turning, until lightly browned all over, adding another 1 tbsp oil if needed.
  4. Mix the pepper, paprika, sugar and ¼ tsp salt together. Press all over the squash to coat thoroughly. Transfer to a baking tray and return to the oven for a further 5 mins to allow the seasoning to set.
  5. Reheat the cauliflower sauce in a pan over a low heat. Slice the squash into rounds, setting aside the seeded part. Serve with the cauliflower sauce and scatter with the chopped parsley and pistachios.

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