Gluten-free squash and chestnut bake recipe

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  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 494 calories / serving
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This nutty bake is made with butternut squash, chestnuts and forestière mushrooms and is ideal for sharing with the family on chilly days. Serve this vegan and gluten-free recipe with a simple green salad for a winning weekend dish.

Preheat oven to 200C/180F/Gas mark 6. Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 minutes, stirring occasionally, until softened. Add the mushrooms and rosemary or thyme and cook for a further 3-4 minutes until the mushrooms have softened, then add the chestnuts.

Pour in the cream and continue to heat for a further 2-3 minutes until the cream bubbles. Remove from the heat and season generously to taste. Stir again, then transfer to a 1.8ltr (3pt) gratin dish.

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 minutes 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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  • Ingredients

  • 4 tbsp olive oil
  • 1 medium onion, diced
  • 1 garlic clove, crushed
  • 800g (1lb 10oz) butternut squash, cut into 2.5cm (1in) chunks
  • 1 x 250g pack forestière mushrooms
  • 2 tbsp chopped rosemary or thyme leaves
  • 1 x 180g pack cooked and peeled chestnuts, crumbled if large
  • 250ml (8fl oz) dairy free alternative to cream
  • 3 tbsp chopped parsley
  • 25g (1oz) shelled pistachios
  • 25g (1oz) pine nuts
  • 25g (1oz) sunflower seeds
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  • Energy 2061kj 494kcal 25%
  • Fat 32.9g 47%
  • Saturates 4g 20%
  • Sugars 16.2g 18%
  • Salt 0.9g 16%

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

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