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Festive Hasselback Squash, Herby Roast Potatoes & Creamed Leeks
Take vibrant butternut squash and turn it into a Christmas showstopper! Roast it 'hasselback-style' till crispy and soft in the middle. Dish up with decadent creamed leeks, flavoured with horseradish and sage. Tenderstem broccoli brings a hit of green. Don't forget the juicy pomegranate and seeds for crunch!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 large butternut squash
- 1 handful of fresh sage
- 2 leek
- 240g Tenderstem broccoli
- 12 baby potatoes
- 2 tsp maple syrup (maple syrup(100%))
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 75g pomegranate seeds
- 90g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
Nutritional Information
Calories: 525
Protein: 11g
Carbs: 67g
Fat: 21g
Festive Hasselback Squash, Herby Roast Potatoes & Creamed Leeks
Take vibrant butternut squash and turn it into a Christmas showstopper! Roast it 'hasselback-style' till crispy and soft in the middle. Dish up with decadent creamed leeks, flavoured with horseradish and sage. Tenderstem broccoli brings a hit of green. Don't forget the juicy pomegranate and seeds for crunch!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a lidded medium saucepan, a small saucepan, a small frying pan, a peeler & a measuring jug
Golden squash
- Peel and halve the squash lengthways, discarding the seeds. Cut each half again widthways
- Cut thin slices into the squash, being careful not to cut right down to the bottom. Place onto a lined baking tray and rub with 2 tsp oil and a pinch of salt and pepper. Roast for 30-35 mins, until soft
Roast the potatoes & prep
- Quarter the potatoes and place onto the other lined baking tray. Toss with 2 tsp oil, the Italian herbs, salt and pepper. Roast for 25-30 mins, until soft
- Trim the broccoli. Trim and thinly slice the leeks. Pick the sage from the stalks, then finely chop half
Get cooking
- Heat the medium saucepan with 1 tbsp oil on medium heat. Once hot, add the leek and season with salt and pepper. Stir for 1-2 mins, then cover with a lid. Lower the heat and cook for 10-11 mins, until softened
- Meanwhile, heat the small frying pan with 2 tsp oil on medium-high heat. Once hot, add the sage leaves and cook for 2-3 mins, until turning crisp. Transfer to a plate and set aside. Keep the pan on the heat
- Add the seeds and a pinch of salt to the pan. Toast for 1-2 mins, then stir in the maple. Remove from the heat and set aside
Roast the broccoli & make the creamed leek
- When the potatoes have 10 mins remaining, add the broccoli to the tray. Toss with 1 tsp oil, salt and pepper. Roast for 10-11 mins, until tender
- Add the horseradish paste, chopped sage and 50ml water to the leeks. Cook, uncovered, for 3-4 mins, until thickened. Remove from the heat and stir in the yoghurt
Make the cranberry sauce & plate up
- Heat the small saucepan on medium heat. Once hot, add the cranberry relish and 2 tbsp water. Bring to a simmer, then remove from the heat
- When everything's ready, serve the hasselback squash onto plates, with the roast potatoes, creamed leek and broccoli alongside. Drizzle over the cranberry sauce. Scatter with the crispy sage, maple seeds and pomegranate seeds
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