Butternut squash steaks with houmous and jewelled couscous recipe
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
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 2050kJ 491.0kcal
- Fat
- 19g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 66.8gProtein 15.0gFibre 5.4g
Method
- 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.
- 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.
- 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.
- 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
