The best Christmas vegan shout. The coconutty tzatziki makes it.
Squeeze your cucumber gratings before adding to the tzatziki so they are less watery.
Cooking Time (includes preparation time): 1 Hour 20 Minutes
- Garlic - £0.30
- Ground All Spice - £0.85
- 2 Butternut Squash - £1.80
- Bunch of Mint - £0.70
- 1 Red Onion - £0.20
- Bag of Chestnuts - £1.00
- 100g Cranberries - £1.30
- 500g Cous Cous - £0.55
- 350g Coconut Collaborative Natural Coconut Yogurt - £2.50
- 1 Cucumber - £0.35
- Total Cost - £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Halve 2 butternut squash. Lay them in a tray, and sprinkle with a teaspoon of all spice. Season with salt and pepper, add a drizzle of olive oil and roast for 1 hour until soft.
- Add your chestnuts to a roasting tray and roast for 30 minutes until tender.
- While the squash is roasting, prepare your tzatziki. Pour your coconut yogurt into a bowl. Grate ¾ of a cucumber, squeeze the gratings, and add that to the yogurt. Add a handful of chopped mint, and the zest and juice of a lime. Season with salt and pepper and mix together. Cover with cling film and set in fridge.
- At this point, pour 300g cous cous into a bowl and cover with boiling water. Leave it to absorb the water, after which it will be ready to eat.
- Finely chop 2 cloves of garlic and a red onion. Add it to a large frying pan with a splash of olive oil. Add a heaped teaspoon of all spice, and mix everything together. Cook on a low heat for 3-4 minutes.
- In the meantime, remove your squash from the oven. Scoop out the flesh, being careful to keep the skins in tact. Break up the flesh with a spoon and set aside.
- Remove your chestnuts from the oven, discard the outer shells and then add the chestnut insides to the frying pan with the onions.
- To the pan add the cranberries and mix everything together. Then add the cous cous, bit by bit. Once it is all mixed in, add the squash.
- Cook everything for another 3-4 minutes, and then remove the pan from the heat. Re-stuff your squash skins, and then place them back in the oven for another 20 minutes.
- Serve the squash with big dollops of the tzatziki and any leftover mint, cranberries and chestnuts. Enjoy!