Apricot and Harissa Roasted Squash

Did someone say "perfect holiday side?"

Guess what Sprouts? Today I found a trash bag full of decorative pumpkins. I was walking the dog in a local woods and there, right by the car park, was a dumped bag of about 16 gorgeously speckled orange and green pumpkins - the little ones that people tend to leave on their doorstep as a cute, festive trip hazard. At first I was confused, but then I realised, these were probably the very same pumpkins I saw in the supermarket just a few weeks ago, marked up in price just in time for halloween.

We don’t do Thanksgiving here in the UK, so evidently as soon as halloween is over, people swap the pumpkins for mince pies and don’t look back. I could cry! It’s still autumn, right in the middle of pumpkin season, and here they are left to rot! Actually, they couldn’t even rot, since they were wrapped in a plastic bag! I’ll never know if these pumpkins had a previous life, adored and marvelled over in someone’s spooky halloween centrepiece, or whether they came straight from the supermarket discount bin. But regardless, somehow they ended up dumped, like a Christmas tree on the street corner in January.

Obviously those pumpkins came with me. They’re taking a little bath in the sink right now before I give them a scrub and arrange them in my own autumnal fireplace display, like a dumpster-diving Martha Stewart. But I wanted to use today’s newsletter to remind everyone that squash season ain’t over folks! It’s just heating up! Today’s recipe is for Apricot and Harissa Roasted Squash which is obviously the perfect holiday side but also such a good meal-prep staple too. It’s sticky, sweet and spicy with added crunch from roasted almonds. I’ve used butternut squash, but pumpkin will also work beautifully here, as well as kabocha, acorn or even delicata squash. It’s a celebration of winter squashes (what’s the plural of squash? Squi? Squishes?).

As always, this recipe is a lovely little freebie for you Sprouts, with no ads to scroll past, just to say thank you for subscribing and also for being amazing. If you want to help me to keep School Night Vegan going, you can upgrade to a paid membership for just a few bucks, and you’ll get a downloadable PDF version of this recipe as an extra thanks. Shout out this week to paid subscriber Teri who said:

"I supported your work because I am vegan for the animals and your life's work is to bring plant-based recipes in a fun and lighthearted way to everyone, and share some of your life in the same manner along the way. We need more compassion and reasons to smile in this world, and I think you're doing that in your own very important way. And, you make me laugh! "

If you’re a paid subscriber, leave me a note or shoot me a DM and I’ll give you a shot out too! 🥰 OK, onto the newsletter, starting with…

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Book 2 Update and A Quick Poll!

OK, so as you might know, I’m working on my second cook book right now! It’s called School Night Vegan (working title!) and it’s going to be packed with LOADS of recipes that make it easier to get mid-week plant-based meals on the table.

I’m working on a chapter I’m calling “Dinner Dial-Ups” which are a bunch of home-made flavour bomb ingredients that you can make ahead and pop in the fridge/cupboard to help dial up the flavour of any meal.

Today I’m testing a bunch of super-quick methods to make caramelized onions. These are super useful because they can go in sandwiches, burgers or ramen, on top of risottos or pasta, but can also be a super lazy solution for anyone who hates slicing up onions at the start of every dinner recipe. Just grab the jar from the fridge and pop a spoonful straight in the pan!

I’ve figured out an ingenious way to make perfectly caramelised onions in a slow cooker. The recipe is hands-free, so you can come home from work to a pot of perfectly cooked onions, plus the results are insanely sticky, sweet and umami. However, I want to make sure that I’m writing recipes that people can actually use, so… what I need to know is this: do you have a slow cooker or instant pot at home?

Thanks for helping me to make this second book as relevant to you guys as possible! I’ll be doing many of these polls throughout the writing process, so hopefully you’ll feel like you had a real influence in how this book turns out! Watch this space I guess!?

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Some Fall Faves

OK, now onto filling your inbox with delicious vegan food! The roasted squash recipe is at the bottom of the newsletter, but here are some of my other fall favourites to add to your meal rotation or to work into this years holiday menu!

Creamy Sweet Potato Soup

This one’s brand new on the blog. It uses my fave soup method which is to get everything all creamy with the help of silken tofu. When blended, it’s silky smooth plus it adds a load of extra protein and fibre to the meal, so it’s a win win! In the interest of celebrating squash, you can use squash in this recipe too. Just swap the sweet potato for peeled butternut or even canned pumpkin!

Vegan Cottage Pie

This one’s great for meal prep! This cottage pie recipe freezes beautifully or can be portioned up in containers and reheated for lunch or dinner! There’s nothing like the comfort you get from a hot dinner (especially one topped with baked mashed potato!) so consider this one as the nights draw in and you need a little love on your plate.

Vegan Mushroom Gravy

I know! From-scratch gravy is pretty daunting, but it doesn’t have to be! This recipe is super easy and so rewarding when you put the gravy boat down on the table without a store-bought gravy granule in sight! The mushrooms add a super meaty texture and earthy kick, so if you’re hoping to dial up this winter’s dinners, this is a great trick to have up your sleeve!

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The Recipe: Apricot and Harissa Roasted Squash

Ingredients

1 butternut squash
1 tbsp boiling water
2 tbsp apricot jam
1 tsp harissa paste
1 tbsp lemon juice
1 clove garlic, minced
2 tbsp olive oil
1 tsp fine sea salt
1 tbsp fresh thyme, chopped
3 tbsp roasted almonds, roughly sliced
Flaky sea salt and crushed black pepper

Instructions

1. Preheat your oven to 200°C (390°F).

2. Peel the butternut squash, slice it in half lengthwise, and remove the seeds. Slice each half into semicircles about 1 cm thick. Spread the slices evenly on a baking tray lined with parchment paper.

3. In a small bowl, mix the boiling water with the apricot jam until smooth. Stir in the harissa paste, lemon juice, minced garlic, olive oil, and sea salt until fully combined.

4. Drizzle the apricot and harissa glaze over the butternut squash slices, tossing to ensure all pieces are well coated. Roast in the oven for 25–30 minutes, turning halfway, until the squash is tender and caramelized.

5. Once roasted, remove the squash from the oven and sprinkle with the chopped thyme, roasted almonds, flaky sea salt and black pepper to taste.

   Serve hot as a side dish or over a bed of couscous for a complete meal.

Paid subscribers: keep reading for your downloadable/printable recipe PDF!