Butternut Squash Nut Roat

SERVES 8

READY IN 85 MINUTES

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This Butternut Squash Nut Roast is such an easy way to incorporate heaps of flavour and enjoy one of my favourite ingredients, nuts! This recipe features sweet butternut squash along with the crunch of cashews and pecans for a delicious and festive vegetarian option for your christmas spread, it can be made ahead, frozen and cooked again on christmas day making it a great option for a stress free christmas.

The Recipe

Ingredients

1 butternut squash 

100g dried cranberries

2 onions

4 cloves garlic

2 inches ginger

1 tsp paprika

75g pecans

100g cashews

1 egg (replace with a chia egg for a vegan option)

150g oats

2 tbsp olive oil

Directions

Preheat the oven to 200c

Cut squash into small cubes, drizzle over olive oil and season with salt. Bake for 40 minutes until golden and cooked through.

For the last 10 minutes add the nuts onto the  tray to toast them.

Fry the onion with olive oil for 5 minutes add the garlic, ginger and spices fry for another minute, add the cranberries and take off the hob.

Allow the nuts to cool, pop the onion, squash, nuts, oats and egg in a processor and process until it fully combines.

Bake at 180C for 40 minutes.