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Nut roast recipe

618 ratings

This gorgeous vegetarian bake makes for a delicious Christmas dinner alternative. Loaded with roasted butternut squash, mushrooms, chestnuts, and plenty of mixed nuts, this classic nut roast is perfect for sharing with friends and family, vegetarians and meat-eaters alike! See method

Serves 4-6
15 mins to prepare and 1 hr 20 mins to cook
419 calories / serving
Freezable
Vegetarian

Ingredients

800g butternut squash, cut into 1in chunks
2 tbsp olive oil
250g chestnut mushrooms
1 onion, finely chopped
2 cloves garlic, finely chopped
handful fresh sage leaves, finely chopped
180g pack cooked chestnuts, roughly chopped
250g mixed nuts, toasted
50g natural breadcrumbs

For the topping

handful picked parsley leaves
30g dried cranberries
30g toasted pecans
80g Stilton, crumbled

Perfect with:

Tesco Finest Prosecco Valdobbiadene Docg 75Cl
Tesco Finest Floreal 75cl
Tesco Finest Prosecco DOC 75Cl

Perfect with:

Tesco Finest Prosecco Valdobbiadene Docg 75Cl
Tesco Finest Floreal 75cl
Tesco Finest Prosecco DOC 75Cl

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1750kj
419kcal 21%
Fat
25g 36%
Saturates
4g 20%
Sugars
12g 13%
Salt
0.7g 12%

of the reference intake
Carbohydrate 35.3g Protein 14.4g Fibre 3g

Method

Preheat oven to gas 4, 180°C, fan 160°C. Place the butternut squash on a baking tray with half the olive oil and season. Toss well and cook for 30 mins.
Meanwhile, halve the mushrooms and place in a food processor. Pulse until the mushrooms are finely chopped.
Heat the remaining olive oil in a large sauté pan, add the onion and cook until soft. Add the garlic and cook for 2 mins before adding the chopped mushrooms. Cook until all the liquid has evaporated. Add the sage and chestnuts, stir well and cook for 2 more mins, then remove from heat.
Place the nuts in the food processor and pulse until finely chopped. Add these to the mushroom mixture. Remove the butternut squash from the oven and mash roughly with a fork. Add it to the mushroom mixture along with the breadcrumbs. Combine well, season to taste and spoon into a 2lb nonstick loaf tin. Cook in oven for 30 mins, uncovered. Remove from oven and leave to cool for 5 mins.
Mix together the topping ingredients. Turn the loaf tin out onto a serving dish and sprinkle the topping over the loaf. Cut into thick slices and serve.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Christmas dinner ideas