Whole roast peppered butternut squash recipe
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 hour 25 mins to cook
- 331 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1390kJ 331.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 2.0g
- Sugars
- 20g
of the Reference intake
Carbohydrate 33.3gProtein 10.7gFibre 8.8g
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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.
- See more Butternut squash recipes
