Butternut Squash with Spiced Red Wine Jus and Roast Spiced Nuts

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:25 h

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!

Start cooking ➞




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
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