19 December 2022

Leftover Roasted Butternut Squash Nut Roast

Name: Leftover Roasted Butternut Squash Nut Roast
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 400g Leftover roasted butternut squash; 2tbsp Olive oil; 250g Chestnut mushroom; 1 Red onion; 2 Garlic clove; 10 Sage leaves; 180g Cooked chestnuts; 200g Mixed nuts; 40g Breadcrumbs; 2tbsp Flax seed; Salt & pepper; 6tbsp Pomegranate seed; Parsley leaves

This colourful vegan nut roast makes for a delicious centrepiece for your festive meal.

Loaded with leftover roasted butternut squash, mushrooms, chestnuts, and plenty of mixed nuts, this classic nut roast is perfect for sharing with friends and family.

Substitutes:

No butternut squash? Swap for sweet potatoes.
No red onion? Use any onion.
No sage? Use rosemary instead.
No pomegranate seeds? Try with cranberries instead.
No breadcrumbs? Blend stale bread in a food processor make your own.

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 65 minutes

Servings: 6

Ingredients:

400 g Leftover roasted butternut squash

2 tbsp Olive oil

250 g Chestnut mushrooms (roughly chopped)

1 Red onion (chopped)

2 Garlic cloves (chopped)

10 Sage leaves (finely chopped )

180 g Cooked chestnuts (roughly chopped )

200 g Mixed nuts

40 g Breadcrumbs

2 tbsp Flax seed

Salt & pepper

For the topping:

6 tbsp Pomegranate seed

Parsley leaves

Recipe:

Preheat the oven to 180 C/160c fan/gas mark 4. In a small bowl, mix the flaxseed with 3 tbsp of water. Set aside.
Place a large frying pan over a medium heat. Add the olive oil, onion, garlic and mushrooms. Cook for 6-7 minutes, or until the liquid has evaporated.
Add the roughly chopped chestnuts and sage to the pan. Stir well and cook for 2 more minutes, then remove from heat.
Put the mixed nuts in a food processor and pulse until finely chopped, then add them to the mushroom mixture.
Roughly mash the leftover roasted butternut squash with a fork. Add it to the mushroom mixture along with the breadcrumbs and flaxseed mixture. Mix well, season to taste and spoon into a lined loaf tin.
Cook for 40-45 minutes, uncovered, until golden brown. Take it out of the oven and leave to cool for 5 minutes, then turn the loaf tin onto a serving dish and sprinkle the pomegranate seeds and parsley on top. Cut into thick slices and serve.

Butternut squash nut roast on a white plate, topped with pomegranate seeds

How to store

Let the nut roast cool completely, then put it in an airtight freezer-safe container. Store in the fridge for up to 3 days or in the freezer for up to 1 month.