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Nut roast

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This vegetarian centrepiece is the perfect accompaniment to the classic roast dinner trimmings.
Serves
8
Prep
30 minutes
Cook
40 minutes
Each 172g serving contains (excludes serving suggestion)
KCal
348
Carbs
14.8g
Fibre
2.9g
Protein
10.3g
Fat
25.0g
Saturates
2.40g
Sugars
7.1g
Salt
0.01g
Portion Fruit & Veg
1
Ingredients
Ingredients
100g butternut squash, boiled, then mashed
2 dashes sunflower 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
Method
  1. Preheat the oven to 175°C/ gas 3. Peel the butternut squash, remove the seeds and cut into chunks. Place in a pan of water and bring to the boil. Boil for 10–15 minutes until tender. When the flesh is soft, drain and mash, and set aside.
  2. Meanwhile, add 1 dash of the oil to a pan over a medium heat, then add the onion, stirring regularly. When it's starting to brown, add the red pepper and cook for another 4–5 minutes. Add the garlic, mix and remove from the heat, and allow to cool.
  3. Divide the nuts into 3 piles. Reserve a third of the nuts whole and set aside. Roughly chop another third and finely chop the final third.
  4. Add the eggs to a bowl with the ground almonds, onion, red pepper, finely chopped and roughly chopped nuts, the chestnuts, pepper, water and nutmeg. Mix thoroughly.
  5. Rub remaining oil around a 1lb loaf tin and line it with greaseproof paper.
  6. Add two-thirds of the egg mixture and press it around the tin to line it, leaving room in the centre for the filling.
  7. Add the butternut squash followed by a layer of spinach to the centre. Finally, sprinkle on the cranberries.
  8. Next, carefully add the rest of the egg mixture to create a lid and sprinkle with the reserved whole nuts, pressing them gently into the topping.
  9. Cover with a piece of foil and place the loaf in another, larger oven dish. Fill with water to half way up the loaf tin. (This technique is called a bain-marie.) Cook in the oven for 30 minutes, then remove the foil and cook for another 10 minutes.
  10. Remove from the oven, turn out onto a plate and serve.
Chefs 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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