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.
Festive Hasselback Squash, Creamed Leek & Crispy Sage
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 mustard and sage. Tenderstem broccoli brings a hit of green. Don't forget the juicy apricots and pecans for crunch!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 20g pecans (Nuts)
- 180g Tenderstem broccoli
- 1 small butternut squash
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh sage
- 1 leek
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 large potatoes
Nutritional Information
Calories: 659
Protein: 17g
Carbs: 94g
Fat: 26g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 leek (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 20g pecans (use half) (Nuts)
- 1 small butternut squash (use half)
- 180g Tenderstem broccoli (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh sage (use half)
- 2 large potatoes
Nutritional Information
Calories: 841
Protein: 20g
Carbs: 133g
Fat: 26g
Festive Hasselback Squash, Creamed Leek & Crispy Sage
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 mustard and sage. Tenderstem broccoli brings a hit of green. Don't forget the juicy apricots and pecans 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 peeler, a sieve, a medium saucepan & a medium frying pan
Roast the squash
- Peel and halve the squash lengthways, discarding the seeds. Cut thin slices into the squash, widthways, being careful not to cut right down to the bottom
- Place onto a lined baking tray and rub with 1 tsp oil and a pinch of salt
- Roast for 35 mins
Make the roasties
- Dice the potatoes into 3cm chunks (peel optional), then add onto the other lined baking tray and toss with 1 tsp oil, half the garlic herb paste and a pinch of salt and pepper
- Roast for 25-30 mins, until golden
Crisp up the sage & make the creamed leek
- Trim and thinly slice the leek. Pick the sage leaves from the stalks
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the sage leaves and cook for 2-3 mins, until crisp. Remove from the pan and set aside
- Add the leek to the empty frying pan and cook for 5 mins, until softening
- Add the remaining garlic herb paste. Cook for 1 min, then add the cream, nutritional yeast, mustard and stock powder. Stir and simmer for 3-4 mins, until thickened. Season with salt and pepper to taste
Cook the broccoli
- Trim the broccoli. Bring the medium saucepan filled with salted hot water to a boil
- Add the broccoli and boil for 3-4 mins, until cooked, then drain
- Roughly chop the pecans and apricots
Last bits & plate up
- After 35 mins, remove the squash from the oven. Top with the crispy sage, dried apricots and pecans
- Return to the oven and roast for another 5 mins, until the squash is soft and golden
- Share the hasselback squash between plates, with the roast potatoes, broccoli and creamed leek alongside
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