Butternut Squash with Spiced Red Wine Jus and Roast Spiced Nuts
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
Ingredients
For the butternut squash
<item-todo-done> Tesco Finest half stuffed butternut squash<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done>
For the red wine jus
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>400ml red wine<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done><item-todo-done>100g cherry tomatoes<item-todo-done>
For the roast spiced nuts
<item-todo-done>2 tsp salt<item-todo-done><item-todo-done>1 tsp coriander seeds<item-todo-done><item-todo-done>50g blanched almonds<item-todo-done><item-todo-done>50g pistachios<item-todo-done><item-todo-done>50g pecans<item-todo-done><item-todo-done>¼ tsp cayenne pepper<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done>
Before you start
Preheat oven to 140°C | Strainer Saucepan | Mixing bowl
Cooking the butternut squash
- Cook the butternut squash as directed on the packet
- Peel and finely dice the shallots
- Grate the garlic
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
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
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