The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 garlic clove
- 1 head of broccoli
-
400ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 60g pumpkin seeds
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 unwaxed lemon
- 1 small butternut squash
- 1 handful of fresh thyme
- 2 tbsp buckwheat flour
- 600g baby potatoes
- 2 shallot
- 1 handful of fresh rosemary
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 481Kcal |
| 354kJ | 2013kJ | |
| Fat | 4.0g | 23g |
| of which saturates | 0.5g | 3.0g |
| Carbohydrates | 10g | 57g |
| of which sugars | 1.7g | 9.6g |
| Protein | 2.5g | 14g |
| Salt | 0.02g | 0.13g |
| Fibre | 1.8g | 10g |
Vegan
Prep in 10
1/3 daily fibre
5 plants
Low sat fat
Creamy Broccoli & Squash Bake with Roast Potatoes
Comfort food, with all the vitamins. Roast butternut squash, potatoes and broccoli. Drenched in a decadent vegan cheese sauce. Scatter with pumpkin seeds and finish with a generous squeeze of lemon.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the broccoli into florets. Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Place the veg on a lined baking tray and toss with 1/2 tbsp oil and a pinch of seasoning.
- Halve the potatoes. Place on a separate lined baking tray and toss with 1/2 tbsp oil and a pinch of seasoning. Strip the rosemary and thyme leaves from the stalks and finely chop, then sprinkle over both trays. Roast for 20-25 mins, until all the veg is soft and golden.
- Finely dice the shallots. Finely chop or crush the garlic. Heat a medium ovenproof frying pan with 1/2 tbsp oil on medium heat. Add the shallots and garlic and cook for 4-5 mins, stirring occasionally, until softened.
- Add the flour to the pan and stir for 1 min. Gradually pour in the cream and 100ml water. Add the nutritional yeast and simmer for 4-5 mins, until the sauce thickens.
- Add the roasted broccoli and squash to the sauce. Season to taste. Halve the lemon, then squeeze in the juice from half the lemon. Scatter over the pumpkin seeds. Bake for 5 mins, until golden brown.
- Serve the veggie bake with the potatoes and remaining lemon, as wedges.
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