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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
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
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Energy
1390kj
331kcal
17%
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Fat
18g
26%
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Saturates
3g
13%
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Sugars
20g
23%
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Salt
2g
34%
of the reference intake
Carbohydrate 33.3g
Protein 10.7g
Fibre 8.8g
Method
- 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.
- 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.
- 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.
- 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.
- 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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