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!
- 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.
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