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 your 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 intact. 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.
Add the cranberries to the pan 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!