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Butternut Squash with Spiced Red Wine Jus & Roast Spiced Nuts

Butternut Squash with Spiced Red Wine Jus & Roast Spiced Nuts
Butternut Squash with Spiced Red Wine Jus & Roast Spiced Nuts

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.

Ingredients
Method

Ingredients

  • Tesco Finest Half Stuffed Butternut Squash

Red Wine Jus

  • 2 shallots
  • 1 clove of garlic
  • 2 tbsp of olive oil
  • 400ml red wine
  • 250ml of vegetable stock
  • 100g of cherry tomatoes
  • 1 tbsp of balsamic vinegar

Roast Spiced Nuts

  • 50g blanched almonds
  • 50g pistachio kernels
  • 50g pecans
  • 2 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ¼ tsp cayenne pepper

Method

  1. 1.

    You will need...

    Saucepan with lid | Saucepan | Preheat oven to 140*C

  2. 2.

    Cook the butternut squash as directed on the packet | Peel and finely dice the shallots | Grate the garlic

  3. 3.

    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

  4. 4.

    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, sert 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

  5. 5.

    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