January 2024 - Jason's Plant Based Sunday Roast with all the Trimmings

Serves 6-10

Ingredients

2 x Butternut Squash, fairly uniform and cylindrical about 900g each

3 x Large Shallots, finely diced

4 x Cloves Garlic, very thinly sliced

50g Horseradish Root

8 x Sticks Salsify

1/2 Lemon

10g Pumpkin Seeds

500g Green Speckled Lentils

250g Jerusalem Artichokes

8 x Purple Potatoes

100g Kalettes, washed

200g Baby Spinach, washed

500ml Olive Oil

Salt & Pepper

String

Method

1. Peel and dice the Jerusalem artichokes, then steam them for 20 minutes

2. Rinse the lentils in a sieve under cold water for a few minutes, before putting them in a sucepan with 1.5 litres water and a teaspoon of salt, then bring to a boil. Once they’ve hit boiling point, simmer for 25 minutes

3. While the lentils are heating, transfer the Jerusalem artichokes to a blender and blend until silky smooth

4. Preheat the oven to 190°C

5. Heat a large, deep pan with a tablespoon of olive oil, then add half the shallots , followed by half the garlic and soften on a low heat

6. Drain the lentils and add to the shallots and garlic, followed by the Jerusalem artichoke puree, horseradish and spinach. Stir until the spinach has wilted and all ingredients are combined and have a texture like stuffing

7. Cut each butternut squash in half down its length and remove the seeds, before cutting a channel down the upper part. Use a spoon to scoop and scrape out the flesh, leaving roughly an inch of flesh all round

8. Chop the remaining butternut squash flesh and add it to a saucepan with the remaining shallots and garlic, then add 100ml water and 100ml olive oil. Then put the pan on a very low heat to cook very gently for 40-45 minutes, stirring occasionally

9. Meanwhile, stuff each half of the squash with the lentil mix. Put the corresponding halves back together and tie together with heat-proof, food safe string, then brush with olive oil and put in the centre of a roasting pan

10. Half the purple potatoes, toss in a little olive oil and seasoning and arrange around the squash, then place in the oven for 45-55 minutes

11. While the squash is roasting, working quickly, peel and half each stick of salsify and transfer to a bowl of cold water with the half lemon, squeezed into it - salsify will oxidise and discolour very quickly if out of acidulated water

12. Form any remaining lentil stuffing into balls or quenelles, dress with a little olive oil and place in the oven with the squash

13. When most of the water has evaporated from the squash flesh saucepan, blend to a smooth sauce and keep warm

14. Steam the salsify for 5 minutes, then remove and keep warm next to the oven

15. Remove the squash and stuffing roasting pans from the oven and arrange on a serving platter

16. Steam the Kalettes for 3 minutes, then dress with olive oil, season and add to the serving platter

17. Return the squash roasting pan to a low heat and add the salsify to the roast juices, stirring for a couple of minutes, then add to the serving platter

18. Carve the squash and arrange on a plate with all the trimmings and the squash sauce, then sprinkle each plate with pumpkin seeds and a drizzle of olive oil

19. Enjoy!