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Gluten-free squash and chestnut bake recipe

Gluten-free squash and chestnut bake recipe

9 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


  • 4 tbsp olive oil
  • 1 medium onion, diced
  • 1 garlic clove, crushed
  • 800g butternut squash, cut into 2.5cm chunks
  • 250g pack forestière 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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