Fondant potatoes are very decadent (and traditionally cooked in butter and stock). So… I got to thinking about what else would make a great fondant? Fondant Butternut Squash! Gluten-free, vegan, rich, moreish and melt in your mouth delicious.

Fondant Butternut Squash is very rich and very decadent but surprisingly quick and easy to make. I love Fondant Butternut Squash with Baked Mushrooms With Crispy Sage or Gluten-Free, Vegan Haggis. Yum!

More fondant ideas… Check out Gluten free, Vegan Fondant Potatoes.

Allergy Information – Fondant Butternut Squash

Fondant Butternut Squash is gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free*, tree nut free.

*For soya free, ensure the margarine is soya free.

Top Tips – Fondant Butternut Squash

I sliced the butternut squash ‘around the equator’ to make round slices. I then peeled the slices and took off the square edges with a small knife. You should get around four slices out of each squash (depending on the size of the squash and how many seeds there are).

Ensure the margarine you use is suitable for frying. Many are not suitable for frying.

The seeds from a butternut squash are fantastic – they are the best part of the squash. Scrape them out of the squash add a small amount of vegetable oil and seasoning (e.g. salt and pepper, soy sauce, chilli) and roast at 200 C (fan) for 10-15 minutes until golden and crispy. Unbelievably good.

Recipe – Fondant Butternut Squash

Difficulty easy
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes

Ingredients – Fondant Butternut Squash

1 medium/ large butternut squash
100 grams gluten-free, vegan margarine (*ensure soya free if required)
150 millilitres vegetable stock

Method – Fondant Butternut Squash

1. Slice the butternut squash in to rounds approximately one to one and a half centimetres deep. Carefully peel each round (butternut squash is hard and hard to peel) and then take of the square edges with a small knife or peeler. You want four slices that are approximately the same size
2. Melt the margarine in a pan over a medium heat until it starts to foam. Place the butternut squash slices in the pan and cook until golden on the bottom – approximately six minutes. Once browned turn over the butternut squash slices and cook the other side until golden
3. Add the stock to the pan – careful it will splutter and splash. Cover and simmer gently until the butternut squash is cooked – approximately 15 minutes. You may need to add a little more stock and the cooking time will increase with the size of the squash
4. Carefully remove from the pan they are rather delicate. Serve.