Roasted Squash | Squash Recipes | Tesco Real Food (2024)

80 ratings

Prepare this stunning centrepiece to impress your vegan guests on Christmas day. Roasting a whole butternut squash, scooping out the sweet flesh and then filling with layers of chargrilled peppers, mushrooms, chestnuts and spinach is really easy to do, and gives impressive results. Serve this vegan Christmas recipe with homemade pesto for an extra flavour kick! See method

  • Serves 6
  • 30 mins to prepare and 1 hr 45 mins to cook
  • 644 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 large butternut squash, about 1.5kg
  • 100g flat-leaf parsley, 2 tbsp finely chopped, the remainder roughly chopped
  • 2 x 285g jars charred roasted peppers in oil, drained well and all oil reserved
  • 1 onion, chopped
  • 200g button mushrooms, sliced
  • 180g ready-cooked (vacuum-packed) whole chestnuts
  • 2 garlic cloves, chopped
  • ½ tsp paprika
  • 8 thyme sprigs
  • 200g spinach leaves
  • ¼ tsp freshly-grated nutmeg

For the pesto

  • 3 garlic bulbs, halved through their middles
  • 1 red chilli, seeded and roughly chopped
  • 100g pecans, lightly toasted

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

Each serving contains

  • Energy

    2675kj
    644kcal
    32%
  • Fat

    52g74%
  • Saturates

    7g34%
  • Sugars

    17g18%
  • Salt

    0.9g15%

of the reference intake
Carbohydrate 38.6gProtein 8.8g Fibre 3.9g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Halve the butternut squash vertically and scoop out the seeds with a soup spoon or melon baller. Line a roasting tin large enough to hold both squash halves with nonstick baking paper. Put both halves, cut sides down, in the roasting tin and roast for 50 mins, or until just tender.
  2. Leave to cool for 15 mins, then carefully turn the halves over and scoop out the insides along the length of each squash half, leaving an even, 3cm border of squash all around the edge. Be careful not to pierce the skin. Reserve the scooped-out squash and season the hollowed-out halves with salt and pepper.
  3. While the squash halves cook, put 2 tbsp of the oil from the jarred peppers in a large saucepan set over a medium heat. Add the chopped onion and cook gently for 8 mins or so, stirring often, until soft and just starting to colour. Now add the mushrooms and cook for 5 mins until browned and soft, stirring often.
  4. Use a fork or potato masher to break the chestnuts down a little. They should be lightly crushed rather than completely broken down. Add the crushed chestnuts, 2 chopped garlic cloves, paprika and the leaves from 2 thyme sprigs to the pan. Cook through for a minute. Stir in the scooped-out squash, stirring to mix and to break it down evenly. Season well, stir in the finely chopped parsley and remove from the heat.
  5. Separately, wash the spinach and drain well. Transfer to a large saucepan and wilt over a medium heat, stirring often. It should take 2-3 mins for the leaves to collapse. Wring out in a clean tea towel to remove excess moisture then season well with salt, pepper and the nutmeg.
  6. Use the drained, chargrilled peppers to line the hollowed out squash halves in an even, single layer. Divide the mushroom and chestnut mixture between the halves, pressing it down evenly. Evenly spoon the spinach over the filling in one half of the squash. Put the two halves together to make a butternut squash shape and tie together several times along the length of the squash with kitchen string. Return to the roasting tin.
  7. Bake for 20 mins, then add the halved garlic heads to the tin with the remaining thyme sprigs, drizzling them with 1 tbsp oil from the pepper jars. Bake for a further 30-40 mins, until the squash is completely tender and piping hot.
  8. To make the pesto, squeeze out the cloves from one halved garlic bulb and add to the small bowl of a food processor with the red chilli, pecans and the roughly chopped parsley. Blitz together, pausing to scrape down the sides. With the motor running, add the remaining oil reserved from the pepper jars in a steady stream. A rough pesto will form. Season with salt and pepper, to taste.
  9. Slice the squash thickly, discarding the string, and serve with the pesto on the side and the garlic bulbs to decorate.

See more Christmas dinner ideas

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Roasted Squash | Squash Recipes | Tesco Real Food (2024)

FAQs

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Do you leave skin on squash when roasting? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Is it better to roast squash face up or down? ›

Is it better to roast butternut squash face up or down? I personally prefer to roast my butternut squash with the cut-side-up. In my opinion, roasting it cut-side-up allows for the butternut squash to caramelize, rather than just steam and cook.

Why is my roasted butternut squash mushy? ›

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Why is my roasted butternut squash watery? ›

The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.

How to roast butternut squash in Jamie Oliver? ›

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

Why is my roasted squash dry? ›

Most squashes are at their "driest" immediately after harvest... not in terms of their moisture content, but in their cooked consistency. At this point (provided the squash was fully ripe) the starch content is very high, and the cooked texture will resemble mashed potatoes.

Why is my butternut squash turning brown when I cook it? ›

Cook at 400 degrees — hot — until the squash releases its juices and they are bubbly and brown around the edges. This is a sign that the sugars in the squash have caramelized and its flavor concentrated.

What is an excellent companion to squash? ›

Leeks. "Leeks are a great companion for summer squash because they can help repel pests like carrot flies and aphids," says Coronado. "Their strong scent can confuse and deter these pests, creating a protective barrier around the squash."

What do you put on top of squash? ›

A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish.

Is roasting and baking the same thing? ›

What's the Difference Between Baking and Roasting? Roasting uses the same type of all-over, dry heat as baking, but at higher temperatures between 400 and 450° F. Choose the roasting method to get thicker, tougher foods brown and crisp, and the baking method to retain moisture in thinner, more delicate foods.

What is the difference between a roasting dish and a baking dish? ›

A baking pan is typically shallow with straight sides and is designed for baking items like cakes, cookies, and casseroles in an oven. A roasting pan, on the other hand, has lower sides and often comes with a roasting rack.

Does roasting take longer than baking? ›

Baking typically requires less cooking time than roasting, making it a quicker option for many recipes, especially baked goods like cakes and cookies. 3. Roasting requires higher temperatures than baking, which can help to create a crispy exterior on the food while cooking it evenly on the inside.

What is the difference between baking and toasting? ›

Bake is the word used for making things from dough in an oven, especially bread, cake, pie, and cookies. <We baked a cake for her birthday.> Toast is used to mean to make something warm and crisp (and usually brown or black) by heat - often using a toaster.

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