Festive Hasselback Squash, Creamed Leek & Crispy Sage

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sulphites, Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	659Kcal
	355kJ	2757kJ
Fat	3.3g	26g
of which saturates	0.5g	3.6g
Carbohydrates	12g	94g
of which sugars	3.2g	25g
Protein	2.1g	17g
Salt	0.33g	2.6g
Fibre	2.4g	18g

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

Allergens

Contains: Sulphites, Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	841Kcal
	360kJ	3518kJ
Fat	2.7g	26g
of which saturates	0.4g	3.8g
Carbohydrates	14g	133g
of which sugars	2.7g	26g
Protein	2.1g	20g
Salt	0.26g	2.6g
Fibre	2.3g	22g

Back

Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Festive Hasselback Squash, Creamed Leek & Crispy Sage

Prep time: 25 mins

Total time: 45 mins

Cuisine: British

Food group: Vegan

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!

Cooking Instructions

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.

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