Butternut Squash with Spiced Red Wine Jus and Roast Spiced Nuts
- Not too tricky
- 1:25 h
- 13 ingredients
Looking for an easy butternut squash recipe? Look no further! Oh what a delicious family vegan dinner idea, or maybe a veggie date night dinner idea to have with a glass of red wine. This is one of our fantastic recipes that we created for Tesco's #Vegmas Supper Club! This recipe features the delicious stuffed Butternut Squash from Tesco's Christmas range and an amazing spiced jus. A great plant based dinner Christmas idea!
Serves: 4
Ingredients
For the butternut squash
- Tesco Finest half stuffed butternut squash
- 1 tsp cumin seeds
For the red wine jus
- 2 tbsp olive oil
- 2 shallots
- 400ml red wine
- 1 garlic clove
- 200ml vegetable stock
- 100g cherry tomatoes
For the roast spiced nuts
- 2 tsp salt
- 1 tsp coriander seeds
- 50g blanched almonds
- 50g pistachios
- 50g pecans
- ¼ tsp cayenne pepper
- 1 tbsp balsamic vinegar
Before you start
Preheat oven to 140°C | Strainer Saucepan | Mixing bowl
Step 1
Cooking the butternut squash
- Cook the butternut squash as directed on the packet
- Peel and finely dice the shallots
- Grate the garlic
Ingredients
- Tesco Finest half stuffed butternut squash
- 2 shallots
- 1 garlic clove
- 1 tsp cumin seeds
Step 2
Making the jus
- Warm the olive oil in a saucepan over a low / medium heat
- Add the shallot and garlic to the pan with a pinch of salt, stir them around in the oil and allow to sweat for 5 minutes
- Add the remaining ingredients to the pan and increase the heat
- Bring to a boil and simmer for 10 minutes until thickened and reduced by half
- Pour through a strainer and clean the saucepan
- Return the strained jus to the saucepan and reheat before serving
Ingredients
- 2 tbsp olive oil
- 400ml red wine
- 200ml vegetable stock
- 100g cherry tomatoes
Step 3
Now make the Roast Spice Nuts
- Grease a roasting tin with light olive oil
- Sprinkle over the almonds, pistachios and pecans, put the tray in the oven and bake for 8 minutes
- Take the nuts out of the oven, put to one side and turn off the oven
- Sprinkle the salt, cumin, ground coriander, cayenne pepper and olive oil into a bowl and stir it together to make a marinade
- Pour the nuts into the bowl and toss them in the marinade so they’re covered
- Spread the nuts out on the tray, put the tray in the oven (which is still off) for 5 minutes
Ingredients
- 2 tsp salt
- 1 tsp coriander seeds
- 50g blanched almonds
- 50g pistachios
- 50g pecans
- ¼ tsp cayenne pepper
Step 4
Time to serve
- Take the butternut squash out of the oven, cut it into even slices, plate the slices up neatly, drizzle over the jus, garnish with the nuts and serve immediately
Ingredients
- 1 tbsp balsamic vinegar