Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it’s filled with festive flavours
Prep:45 mins
Serves 6
2 tbsp milled flaxseed400g butternut squash peeled, deseeded and cut into 3cm chunks3 tbsp olive oil, plus extra for the tin2 tbsp za’atar2 tsp ground cumin2 tbsp ground coriander1 red onion, finely chopped1 celery stick, finely chopped250g chestnut mushrooms, finely chopped1 garlic clove, crushed2 tbsp miso paste200g shelled pistachios roughly chopped, plus extra to serve100g cooked chestnuts, finely chopped100g fresh breadcrumbs½ small bunch of parsley, finely chopped200g fresh or frozen cranberries4 tbsp light brown soft sugarpomegranate seeds, to serve
STEP 1Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za’atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.STEP 2Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.STEP 3Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.STEP 4Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.
