Vegan Roast Vegetable Butternut Squash
By MorrisonsThis 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.Time and servings
Ingredients
8 total- 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
8 stepsStep 1
Preheat the oven to 200°C / gas mark 6 / 180°C fan.
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.
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.
Step 4
Chop the sprouts, peppers and onions, toss together with olive oil and salt and place on baking trays.
Step 5
Roast in the oven for 30 mins, turning the vegetables occasionally.
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.
Step 7
Mix all of the vegetables (except the squash) in a bowl once cooked.
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.