Roasted Butternut Squash Fillets (Recipe 1 of 5)
Ingredients
- 1 whole butternut squash
- Vegan butter
- Salt & pepper
Instructions
- Preheat oven to 185°C (350°F). Roast whole butternut squash until soft (about 40 mins).
- Peel, remove seeds, and slice into fillets. Use a ring mold if desired.
- Heat a cast iron pan with vegan butter, sear fillets until golden on each side.
- Finish in the oven at 200°C (400°F) for 10–15 minutes.
Roasted Butternut Squash Seeds (Recipe 2 of 5)
Ingredients
- Squash seeds
- Salt & black pepper
- 2 tsp maple syrup
- Pinch of cayenne pepper
Instructions
- Clean and dry the seeds.
- Mix with salt, pepper, maple syrup, and cayenne.
- Spread on a baking sheet and roast at 200°C (400°F) for 10–15 minutes until crispy.
Butternut Squash & Kale Puff Pastry (Recipe 3 of 5)
Ingredients
- 200g kale (pre-chopped)
- 1 cup roasted butternut squash (scraps)
- 1 sheet vegan puff pastry
- 1 block extra firm tofu (sliced)
- 2 tsp olive oil
- Sage & onion seasoning (see below)
- Salt & black pepper
Instructions
- Steam kale, mix with roasted butternut squash, salt, pepper, and sage/onion seasoning.
- Spread the mixture onto puff pastry. Add seasoned tofu slices on top.
- Bake at 200°C (400°F) for 20–30 minutes until golden.
Sage & Onion Seasoning Blend (Recipe 4 of 5)
Ingredients
- 1 Tablespoon Ground coriander seeds
- 13g sage, small container full
- 1/2 granulated onion (volume not specified, use half of the sage container)
- 1/2 granulated garlic (volume not specified, use half of the sage container)
- Pinch of smoked paprika
- Pinches of black & white pepper
- equal nutritional yeast to the rest of the spices (volume to match the other spices)
- 1 tsp cornstarch
Instructions
- Mix all ingredients together in a bowl and whisk until well combined.
Butternut Squash Tenderloin (Recipe 5 of 5)
Ingredients
- 1 whole butternut squash
- Vegan butter
- Salt & pepper
- Sage & onion seasoning
Instructions
- Preheat oven to 185°C (350°F). Roast whole butternut squash until soft (about 40 mins).
- Peel and slice: After roasting, peel the squash and cut it in half. Remove the seeds and cut the squash into "tenderloin" shapes or thick slices.
- Sear the tenderloin: Heat a cast iron pan with vegan butter. Sear each side of the butternut tenderloin until golden brown.
- Finish in the oven: Transfer to the oven and bake at 200°C (400°F) for 10–15 minutes until tender.
- Serve: Serve with a drizzle of vegan butter or gravy and sprinkle with the sage & onion seasoning, if desired.
Video Description
5 of the Hottest Recipes to make right now! This is part 2. These are the best recipes to be making right now that nobody has shown you. How to turn simple Autum /Fall / Winter flavors into the most epic, pro-level dishes—easy enough to make at home! From roasted fillets to crispy seeds and a savory puff pastry to my DIY Nutritional yeast seasonings to make for loved ones as a gift (or yourself), you won’t believe how simple it is to create something this fancy using simple ingredients like Butternut Squash. Let’s take your cooking to the next level!
https://dereksarno.com/
Part 1: https://youtu.be/bTEFKEy-snE?si=oHPN-F912J3I27v3
DIY Nutritional Yeast Seasoning collection: https://youtu.be/MAF0WXkZnVU?si=YlMvgCKALG6Nu62q
The episode with the Parmesan seasoning: https://youtu.be/HPholqcK8_8?si=q4ZOjwrr1cAT85CZ
GRAVY recipe: https://youtu.be/wTvXmjXBhBE?si=nvrGfug9AwKoAl55
and another GRAVY recipe: https://youtu.be/iw281ZVLrA8?si=j4xFimz6lRnwQlvY
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Roasted Butternut Squash Fillets
Ingredients:
• 1 whole butternut squash
• Vegan butter
• Salt & pepper
Instructions:
1. Preheat oven to 185°C (350°F). Roast whole butternut squash until soft (about 40 mins).
2. Peel, remove seeds, and slice into fillets. Use a ring mold if desired.
3. Heat a cast iron pan with vegan butter, sear fillets until golden on each side.
4. Finish in the oven at 200°C (400°F) for 10–15 minutes.
Roasted Butternut Squash Seeds
Ingredients:
• Squash seeds
• Salt & black pepper
• 2 tsp maple syrup
• Pinch of cayenne pepper
Instructions:
1. Clean and dry the seeds.
2. Mix with salt, pepper, maple syrup, and cayenne.
3. Spread on a baking sheet and roast at 200°C (400°F) for 10–15 minutes until crispy.
Butternut Squash & Kale Puff Pastry
Ingredients:
• 200g kale (pre-chopped)
• 1 cup roasted butternut squash (scraps)
• 1 sheet vegan puff pastry
• 1 block extra firm tofu (sliced)
• 2 tsp olive oil
• Sage & onion seasoning (see below)
• Salt & black pepper
Instructions:
1. Steam kale, mix with roasted butternut squash, salt, pepper, and sage/onion seasoning.
2. Spread the mixture onto puff pastry. Add seasoned tofu slices on top.
3. Bake at 200°C (400°F) for 20–30 minutes until golden.
Sage & Onion Seasoning Blend
Ingredients:
• 1 Tablespoon Ground coriander seeds
13g sage, small container full
• 1/2 granulated onion
• 1/2 granulated garlic
• Pinch of smoked paprika
• Pinches of black & white pepper
• equal nutritional yeast to the rest of the spices
• 1 tsp cornstarch
Instructions:
1. Mix all ingredients together in a bowl and whisk until well combined.
Butternut Squash Tenderloin
Ingredients:
• 1 whole butternut squash
• Vegan butter
• Salt & pepper
• Sage & onion seasoning Instructions:
1. Preheat oven to 185°C (350°F). Roast whole butternut squash until soft (about 40 mins).
2. Peel and slice: After roasting, peel the squash and cut it in half. Remove the seeds and cut the squash into "tenderloin" shapes or thick slices.
3. Sear the tenderloin: Heat a cast iron pan with vegan butter. Sear each side of the butternut tenderloin until golden brown.
4. Finish in the oven: Transfer to the oven and bake at 200°C (400°F) for 10–15 minutes until tender.
5. Serve: Serve with a drizzle of vegan butter or gravy and sprinkle with the sage & onion seasoning, if desired.