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

Cost per portion


CO2e per portion

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