If you were a fan of our limited edition Roast Butternut Squash, we have good news! Due to popular demand they are back in store. If you are based in the UK, you will find this product and our Winter Green Vegetables and Chargrilled Brussels Sprouts in select Sainsbury’s stores and online with Ocado. If you are in Ireland, be sure to check out Tesco online. Feel free to get in touch with us directly to find your closest stockist.
If you are vegetarian or vegan then you will be no stranger to squash. This recipe brings this staple vegetable to another level with some simple seasoning and caramelised shallots. Use our Roast Butternut Squash Chunks to avoid the time-consuming prep. Served with homemade cranberry sauce, this creation can be the perfect hero dish or served as a side.
1 pack of Roast Butternut Squash Chunks
10 shallots peeled and halved
5 rosemary sprigs
Himalayan salt and pepper
1 red onion thinly sliced
1 bay leaf
1 cinnamon stick
60g dates, remove pip & roughly chopped
100g fresh cranberries
pinch of coconut sugar
1 lemon, juice and zest
freshly chopped parsley to garnish
method (tick as you go)
Preheat the oven to 200°C.
Place the Roast Butternut Squash Chunks, shallots and rosemary on a lined baking tray.
Drizzle with oil, season with salt and freshly ground black pepper and roast for about 25–30 minutes, or until golden-brown and cooked through.
In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes.
When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish.