Katy Beskow's Squash au Vin | The Vegan Society

Katy Beskow's Squash au Vin

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IngredientsPicture of Squash au Vin

  • 1 butternut squash, deseeded and sliced into thin semi rounds
  • 6 shallots, peeled and halved
  • 1 carrot, peeled and thinly sliced into rounds
  • 1 celery stick, thinly sliced
  • 6 baby potatoes, halved
  • 4 tbsp pearl barley
  • ½ tsp dried sage
  • 200ml (generous ¾ cup) red wine (ensure vegan)
  • 200ml (generous ¾ cup) hot vegetable stock
  • 1 bay leaf
  • generous pinch of sea
  • salt and black pepper

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Arrange the squash, shallots, carrot, celery and potatoes in a deep roasting pan. Scatter over the pearl barley and dried sage.
  3. Pour in the red wine and vegetable stock so the pearl barley is covered, and tuck in the bay leaf.
  4. Loosely cover with foil, then bake in the oven for 20 minutes. After 20 minutes, carefully remove the foil and stir.
  5. Increase the oven temperature to 200°C/400°F/gas mark 6 and cook for a further 1 hour, uncovered.
  6. Remove from the oven and season to taste with salt and pepper.

Serve with crusty bread for dipping into the herby red wine sauce.

Serves 4 / Approximate cost* per portion: £1.72

 

Recipe taken from Vegan Roasting Pan by Katy Beskow (Quadrille, £15). Photography ©Luke Albert.

*Approximate cost calculated using average prices from three main supermarket retailers in the UK. Price data accurate as of December 2021.

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