Do you try to reduce waste and save money? In our household, we are trying to (not the easiest job in a household of six I have to admit). All of our veg peelings go in the compost bin so no part is ever completely wasted, but it makes common sense to put as much as possible of the vegetable to good use first. Here’s how we use every part of a root vegetable, in this case a butternut squash (I admit my vegetable of choice would have been a pumpkin but squash is more readily available at the moment in my area).
Butternut Squash and Leek Nut Roast served with Skin On Potato and Butternut Squash Roasties and Roast Brussel Sprouts with Maple Syrup and Toasted Butternut Squash Seeds
Preparing the Butternut Squash
All parts of butternut squash are edible- the flesh, the skin, the seeds and the stem. Therefore I left the skin on which has three advantages- firstly it means less waste, secondly it equals extra nutrients and lastly it eliminates the need to peel the vegetable therefore saving time (I hate peeling vegetables!).
I began to cut the squash and sort into four sections to use in different ways- the cubed flesh to use in the nut roast, the chipped skin/wedges to make into “roasties”, the seeds to be toasted and the stem to boil for stock.
Roasted Butternut Squash Seeds
Butternut Squash Seeds
We all know that roasted pumpkin seeds are delicious, well, roasted butternut squash seeds are tasty too. When salted some say they taste like bacon (a strange fact I know, but try it and taste it for yourself and you’ll find it’s true).
Scoop the seeds out of the squash, rinse, dry then drizzle with oil, season with salt and roast for 20 minutes.
Skin On Potato and Butternut Squash Roasties
Skinned outside edges of 1 butternut squash
2kg potatoes (I used Albert Bartlett Rooster Potatoes)
Salt and Pepper to Season
Rosemary to season
Cut all the skinned sides off the butternut squash.
Heat oil in a baking dish. Chop the squash into wedges or roasties. Use all of the skinned edges of one butternut squash. Take a 2kg bag of rooster potatoes, wash, leave the skin on and quarter.
Season the oil with salt, pepper and rosemary. Add the skin on squash and potatoes. Roast for approximately one hour (until crispy on the outside and soft on the inside).
Butternut and Leek Nut Roast
1 small onion, chopped,
1 small leek, chopped,
Flesh of 1 butternut squash, cubed.
200g chopped nuts
2 tablespoons chia and flax seeds
2 tablespoons soy sauce
2 tablespoons yeast extract
Half of the roasted butternut squash seeds
I know that the “nut roast” is a vegan and vegetarian cliche but it’s the first time I’ve featured one on this blog (apart from when I ate nut roast at out local vegan cafe)
so I hope you can forgive me.
First saute one small onion, one small leek and all the butternut squash flesh in a pan.
Meanwhile combine the water, chia and flax seeds and nutritional yeast flakes in a jug.
Once the squash and leeks are tender add the ingredients of the jug, the nuts and the soy sauce to the pan.
Combine all ingredients and place in a lined roast tin. Sprinkle over half of the roasted butternut squash seeds. Bake in the oven for 30 minutes.
Roasted Brussel Sprouts with Maple Syrup and Roasted Butternut Squash Seeds
500g Brussel Sprouts
2 tablespoons olive oil
Salt and Pepper to season
2 tablespoons Maple Syrup (I used Clarks)
Half of the roasted butternut squash seeds (see above)
Preheat oil in a baking tray. Add the brussel sprouts, season with salt and pepper and roast for about 25 minutes (until soft).
Add the maple syrup and butternut squash seeds, toss well and roast for five to ten more minutes.
Leftover Vegetables and Peel Stock Gravy
These recipes aim to reduce the vegetable waste to zero, however at this stage if you have any vegetable leftovers, such as the butternut squash and leek stem then these can still be used to make stock and then a rich gravy.
The No Waste Vegan and Vegetarian Festive Feast
I hope these recipes have showed you that with vegetables, a few basic ingredients and seasonings, you can make a zero waste vegan festive feast. Serve this delicious Butternut Squash and Leek Nut Roast, Skin On Butternut Squash and Potato Roasties, Roasted Brussel Sprouts with Maple Syrup and Butternut Squash Seeds with boiled vegetables, such as carrots (for colour) and peas, and a fresh sage and onion stuffing.
The nut roast will travel well if you need a vegan or vegetarian dish to bring to friends and family this Christmas.
I hope you’ve enjoyed this post, for more information on this Vegetable Tribe Trend please see “root to leaf” cooking by Kate Hackworthy (Veggie Desserts) on Leisure Cooker.
How do you reduce waste? Are you a fan of root to leaf cooking?