Skip to content
Whole roast peppered butternut squash recipe

Whole roast peppered butternut squash recipe

14 ratings

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
  • Vegan
  • Vegetarian
  • Dairy-free

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
If you don't have any butternut squash, try sweet potato

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.

See more Butternut squash recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus