Whole roast peppered butternut squash

Try this 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.

Prep time: 25 minutes

Cook time: 85 minutes

Servings: 4 people

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Ingredients

Ingredients

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.