Whole Roast Peppered Butternut Squash Recipe
- 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-flavored 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
Directions
- Preheat the oven to 200°C, fan 180°C, gas 6. Squash skin should be pierced all over with a knife, then put to a baking tray and roast for 45 minutes to an hour, until cooked. Allow to cool for 10-15 minutes.
- Meanwhile, bring the stock to a boil in a saucepan. Cover and heat for 10 minutes, or until the cauliflower is soft, adding the garlic cloves and bay leaf (if using).
- Transfer the cauliflower and garlic to a blender with a slotted spoon, then add 120ml of the cooking liquid.
- Blend until smooth, adding more cooking liquid as needed to achieve the desired consistency. Combine the nutritional yeast, soy sauce, and truffle oil in a mixing bowl. To bring the sauce together, blend it once more. Set aside.
- With a sharp knife, remove the top and tail of the squash, then stand on one end and cut away the skin. In a frying pan, heat 2 tbsp oil over medium heat until hot.
- Carefully add the squash and cook for 20 minutes, turning occasionally, until lightly browned all over, adding 1 tbsp oil if necessary.
- Combine the pepper, paprika, sugar, and 14 teaspoon salt in a mixing bowl. To coat the squash completely, press all over it.
- To allow the seasoning to set, transfer to a baking tray and bake for another 5 minutes.
- In a small saucepan, reheat the cauliflower sauce over low heat. Set aside the seeded section of the squash while slicing it into rounds.
- Serve with the cauliflower sauce, chopped parsley, and pistachios on top.