Roasted Squash | Squash Recipes | Tesco Real Food (2024)

80 ratings

Prepare this stunning centrepiece to impress your vegan guests on Christmas day. Roasting a whole butternut squash, scooping out the sweet flesh and then filling with layers of chargrilled peppers, mushrooms, chestnuts and spinach is really easy to do, and gives impressive results. Serve this vegan Christmas recipe with homemade pesto for an extra flavour kick! See method

  • Serves 6
  • 30 mins to prepare and 1 hr 45 mins to cook
  • 644 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 large butternut squash, about 1.5kg
  • 100g flat-leaf parsley, 2 tbsp finely chopped, the remainder roughly chopped
  • 2 x 285g jars charred roasted peppers in oil, drained well and all oil reserved
  • 1 onion, chopped
  • 200g button mushrooms, sliced
  • 180g ready-cooked (vacuum-packed) whole chestnuts
  • 2 garlic cloves, chopped
  • ½ tsp paprika
  • 8 thyme sprigs
  • 200g spinach leaves
  • ¼ tsp freshly-grated nutmeg

For the pesto

  • 3 garlic bulbs, halved through their middles
  • 1 red chilli, seeded and roughly chopped
  • 100g pecans, lightly toasted

If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

  • Saturates

  • Sugars

  • Salt


of the reference intake
Carbohydrate 38.6gProtein 8.8g Fibre 3.9g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Halve the butternut squash vertically and scoop out the seeds with a soup spoon or melon baller. Line a roasting tin large enough to hold both squash halves with nonstick baking paper. Put both halves, cut sides down, in the roasting tin and roast for 50 mins, or until just tender.
  2. Leave to cool for 15 mins, then carefully turn the halves over and scoop out the insides along the length of each squash half, leaving an even, 3cm border of squash all around the edge. Be careful not to pierce the skin. Reserve the scooped-out squash and season the hollowed-out halves with salt and pepper.
  3. While the squash halves cook, put 2 tbsp of the oil from the jarred peppers in a large saucepan set over a medium heat. Add the chopped onion and cook gently for 8 mins or so, stirring often, until soft and just starting to colour. Now add the mushrooms and cook for 5 mins until browned and soft, stirring often.
  4. Use a fork or potato masher to break the chestnuts down a little. They should be lightly crushed rather than completely broken down. Add the crushed chestnuts, 2 chopped garlic cloves, paprika and the leaves from 2 thyme sprigs to the pan. Cook through for a minute. Stir in the scooped-out squash, stirring to mix and to break it down evenly. Season well, stir in the finely chopped parsley and remove from the heat.
  5. Separately, wash the spinach and drain well. Transfer to a large saucepan and wilt over a medium heat, stirring often. It should take 2-3 mins for the leaves to collapse. Wring out in a clean tea towel to remove excess moisture then season well with salt, pepper and the nutmeg.
  6. Use the drained, chargrilled peppers to line the hollowed out squash halves in an even, single layer. Divide the mushroom and chestnut mixture between the halves, pressing it down evenly. Evenly spoon the spinach over the filling in one half of the squash. Put the two halves together to make a butternut squash shape and tie together several times along the length of the squash with kitchen string. Return to the roasting tin.
  7. Bake for 20 mins, then add the halved garlic heads to the tin with the remaining thyme sprigs, drizzling them with 1 tbsp oil from the pepper jars. Bake for a further 30-40 mins, until the squash is completely tender and piping hot.
  8. To make the pesto, squeeze out the cloves from one halved garlic bulb and add to the small bowl of a food processor with the red chilli, pecans and the roughly chopped parsley. Blitz together, pausing to scrape down the sides. With the motor running, add the remaining oil reserved from the pepper jars in a steady stream. A rough pesto will form. Season with salt and pepper, to taste.
  9. Slice the squash thickly, discarding the string, and serve with the pesto on the side and the garlic bulbs to decorate.

See more Christmas dinner ideas

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Roasted Squash | Squash Recipes | Tesco Real Food (2024)


How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Do you need to peel squash before roasting? ›

Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Why is my roasted squash mushy? ›

Not Using the Right Cooking Technique

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

How to roast butternut squash Jamie Oliver? ›

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

How to cook butternut squash Paula Deen? ›

  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

How to cook butternut squash Martha Stewart? ›

Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).

Is it better to steam or boil butternut squash? ›

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

Is it necessary to peel butternut squash before cooking? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.


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