Squash and Nut Roast Wreath

RECIPE

SQUASH AND NUT ROAST WREATH

Serves: 6

Prep Time: 20 Minutes

Cook Time: 1 Hour

INGREDIENTS

1 small squash or ½ butternut squash

1 onion, finely sliced

2 tbsp olive oil

4 garlic cloves, minced

100g mushrooms, finely chopped

2 leeks, finely sliced 

100g toasted hazelnuts, chopped 

4 tbsp mixed seeds 

100g toasted cashew nuts, chopped 

2 tbsp tamari

4 tbsp nutritional yeast

2 tbsp vegan Worcestershire sauce

1 tbsp wholegrain mustard

1 lemon, zest only

1 tsp sea salt

Black pepper

1 tbsp maple syrup

180g chestnuts, chopped 

2 tbsp fresh thyme, chopped 

METHOD

1. You will need a bundt tin.
2. Preheat your oven to 180°C/160°Fan/356°F/Gas Mark 4.
3. Peel and cut the butternut squash into small cubes, then roast in the oven for 15 minutes.
4. Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for a further minute.
5. Next, add the roasted squash, mushrooms and leek and fry for 10 minutes until soft, then turn off the heat.
6. Toast the hazelnuts, seeds and cashew nuts in a dry pan until slightly golden. Add them to a food processor and pulse a few times.
7. Add them to the pan along with the tamari, yeast, Worcestershire sauce, mustard, lemon zest, salt, pepper and syrup, and mix thoroughly.
8. Chop the chestnuts roughly, add them to the pan and stir.
9. Transfer the mix to a medium greased bunt tin, we used a silicone one as it’s easier to remove the nut roast.
10. Press the mix down firmly into the bunt tin and bake for 40 minutes, the nut roast should be a little brown on top.
11. Allow to cool, then carefully flip onto a plate. Top with vegetable crisps and herbs, then serve.

CHEF'S TIP

Make the vegetable crisps by simply slicing parsnips, carrots and beetroot thinly and dropping them in hot oil, place on a paper towel to remove excess grease and season with salt and pepper.