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Gluten-free squash and chestnut bake recipe

Gluten-free squash and chestnut bake recipe

25 ratings

This nutty bake is made with butternut squash, chestnuts and forestière mushrooms and is ideal for sharing with the family on chilly days or as part of a festive celebration. Serve this vegan and gluten-free recipe with a simple green salad for a winning dish. See method

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 494 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 4 tbsp olive oil
  • 1 medium onion, diced
  • 1 garlic clove, crushed
  • 800g butternut squash, cut into 2.5cm chunks
  • 250g pack chestnut mushrooms
  • 2 tbsp chopped rosemary or thyme leaves
  • 180g pack cooked and peeled chestnuts, crumbled if large
  • 250ml dairy-free alternative to cream
  • 3 tbsp chopped parsley
  • 25g shelled pistachios
  • 25g pine nuts
  • 25g sunflower seeds
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    4g 20%
  • Sugars

    16g 18%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 39.8g Protein 10g Fibre 5.7g


  1. Preheat oven to gas 6, 200°C, fan 180°C. Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 mins, stirring occasionally, until softened. Add the mushrooms and rosemary or thyme and cook for a further 3-4 mins until the mushrooms have softened, then add the chestnuts.
  2. Pour in the cream and continue to heat for a further 2-3 mins until the cream bubbles. Remove from the heat and season generously to taste. Stir again, then transfer to a 1.8ltr gratin dish.
  3. Put the parsley, nuts and seeds in a food processor and whizz until finely chopped yet still retaining some chunky pieces. Scatter over the butternut squash mixture in the gratin dish and bake for 15-20 mins until piping hot and lightly golden in places. Serve with gluten-free bread and a simple dressed green salad, if you like.

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