long neck butternut squash
black peppercorns, ground
Preheat oven to 200°C/180°C fan (or 400°C/350°C convection). On a baking sheet, roast butternut squash(skin and all) on a baking sheet until 95% cooked (~50 mins depending on size). Check by inserting a skewer 3" in. It is done when it penetrates in and out easily. When done, let it cool for ~40 mins.
With a sharp knife, cut off the top and tail of the squash, including the bottom section where the seeds are. You want to leave the long neck (“tenderloin”) whole for roasting.
Stand the squash on one end and carefully peel/cut away the skin. Place in a large bowl / baking sheet, coat with oil and evenly season to “crust” the squash entirely.
Heat a large, heavy frying pan (cast iron preferred) over medium-high heat. Add oil, carefully add the squash and pan fry, turning to ensure all sides are browned.
In the same pan (or transfer to baking sheet) roast for an additional 20 mins.
Before final roast, add to quickly seared Brussels Sprouts with European Style Cultured Vegan Butter, and a pinch of salt and pepper. This adds vibrant color contrast when serving and delicious flavor combination.
Remove from the oven and let cool for a couple minutes before plating, slicing, and enjoying.