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.
1 butternut squash
100g dried cranberries
4 cloves garlic
2 inches ginger
1 tsp paprika
1 egg (replace with a chia egg for a vegan option)
2 tbsp olive oil
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.