Whole Roast Peppered Butternut Squash Recipe | Tesco Real Food

Ingredients

• 2 medium butternut squash
• 1 vegetable stock pot, made up to 800ml
• 500g cauliflower, roughly chopped
• 3 garlic cloves, peeled and trimmed
• 1 bay leaf (optional)
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 2 tbsp truffle-flavoured oil
• 2-3 tbsp olive oil
• 2 tsp black peppercorns, crushed
• ½ tsp smoked paprika
• 10g soft brown sugar
• 5g fresh parsley, chopped
• 30g shelled pistachios, chopped