Butternut squash nut roast wreath

Butternut squash nut roast wreath

Ingredients

serves 10
  • •2 onions, roughly chopped
  • •2 tbsp olive oil
  • •4 cloves garlic, minced
  • •1 large butternut squash, cubed
  • •100g mushrooms, finely chopped
  • •¼ tsp sea salt
  • •300g hazelnuts, toasted
  • •4 tbsp pine nuts, toasted
  • •4 tbsp sunflower seeds or pumpkin seeds, toasted
  • •50g spinach
  • •180g chestnuts, chopped
  • •2 tbsp soy sauce
  • •4 tbsp nutritional yeast
  • •1 tbsp miso paste
  • •1 tbsp whole grain mustard
  • •1 tsp sea salt
  • •Zest of 1 lemon
  • •1 tbsp maple syrup
  • •2 tbsp fresh thyme, chopped
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Grease a bundt tin.
  2. 2. Heat the oil in a pan over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.
  3. 3. Add the butternut squash, mushrooms, and salt and cook for 10 minutes, stirring occasionally.
  4. 4. Add the toasted nuts and seeds to a food processor and pulse a few times, until roughly chopped.
  5. 5. Add the spinach to the pan and stir until wilted. Remove from the heat and stir in the nuts, seeds and all the remaining ingredients.
  6. 6. Transfer to the bundt tin and press down firmly. Bake for 40 minutes. Cover with foil for the final 10 minutes of baking if browning too quickly.
  7. 7. Leave to cool for 10 minutes then carefully turn out onto a plate.
Baker Beanie Author

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