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  • Recipes
  • Vegan Roast Vegetable Butternut Squash

Vegan Roast Vegetable Butternut Squash

Vegan Roast Vegetable Butternut Squash

By Morrisons
Published on 23 June 2021
This recipe is a great way to get your veg, and perfect for any vegans looking for a tasty dish - the pomegranate molasses is a great ingredient.
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Time and servings

2 hrsTotal time
6Servings
40 minsPrep time
1 hr 20 minsCooking time

Ingredients

  • 2 small of red onions
  • 1 pinch of salt
  • 4 tbsp of pomegranate molasses
  • 900 g of brussels sprouts
  • 2 red peppers
  • 3 small of butternut squash
  • 3 tbsp of olive oil
  • 1 bag of curly kale

Method

  1. Step 1

    Preheat the oven to 200°C / gas mark 6 / 180°C fan.
  2. Step 2

    Cut the butternut squash into thick circular rings, scooping out all of the seeds. Place them on a baking tray and cover the base of the tray with a small amount water to prevent burning.
  3. Step 3

    Coat the top and outsides of the squash with olive oil and sprinkle with salt. Roast for 1 hour or until the centre is soft.
  4. Step 4

    Chop the sprouts, peppers and onions, toss together with olive oil and salt and place on baking trays.
  5. Step 5

    Roast in the oven for 30 mins, turning the vegetables occasionally.
  6. Step 6

    Toss the kale in 1 tbsp olive oil and a pinch of salt and place on a baking tray. Bake the kale for 15 mins until crisp on the edges.
  7. Step 7

    Mix all of the vegetables (except the squash) in a bowl once cooked.
  8. Step 8

    Place the squash on a baking tray and cover with 3 tbsp pomegranate molasses, salt and pepper. Pile the vegetables onto the squash and heat for 15–20 mins until they are warmed through. Serve and enjoy.