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Nut roast

Special Diets

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Nut roast
This vegetarian centrepiece is the perfect accompaniment to the classic roast dinner trimmings.
Serves
8
Prep
30 minutes
Cook
40 minutes
Each 166g serving contains (excludes serving suggestion)
KCal
341
Carbs
17.5g
Fibre
2.9g
Protein
13.7g
Fat
23.4g
Saturates
2.9g
Sugars
7.7g
Salt
0.1g
Fruit/Veg Portion
1
Ingredients

Ingredients

100g butternut squash, boiled, then mashed
1 tbsp rapeseed oil
1 onion, finely chopped
1 red pepper, finely chopped
2 cloves garlic, crushed
150g mixed unsalted nuts (almonds. walnuts, Brazil nuts, hazelnuts)
2 eggs, lightly beaten
150g ground almonds
200g pack cooked chestnuts, finely chopped
pinch pepper
2 tbsp water
pinch ground nutmeg
100g spinach, cooked and well drained (130g frozen and defrosted, or 250g fresh)
25g dried cranberries
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Method

Recipe tips
  • The nuts in this recipe make this dish high in fat. But, the fats found in most nuts make them a good source of unsaturated fat, which is good for your heart health. Nuts are also high in protein and fibre.
  • If you're having nuts, they're better eaten unsalted.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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