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Butternut Squash with Spiced Red Wine Jus & 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!
- 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
You will need...
Saucepan with lid | Saucepan | Preheat oven to 140*C
Cook the butternut squash as directed on the packet | Peel and finely dice the shallots | Grate the garlic
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, 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
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