Enlarge In this easy-to-follow tutorial cook Richard Harris shows you how to make a tasty butternut nut roast. This nut roast uses butternut squash, cashew nuts and chestnuts to create a delicious dish that will be gobbled up at Christmas.
At a glance
- Serves:
- 6
- Preparation Time:
- 15 minutes
- Cooking Time:
- 1 hour 15 minutes
- Total Time:
- 1 hour 30 minutes
- Oven Temperature:
- 180? c??-??360? f
Ingredients
- 1 butternut squash
- 1 bulb garlic
- 200 g mixed peeled nuts (cashews & macadamia nuts)
- 200 g cooked chestnuts
- 75 g vegetarian parmesan cheese
- 100 g white breadcrumbs
- 1 egg
- Pinch of nutmeg
- olive oil
- sea salt
- pepper
Step 1: Prepare The Butternut Squash
Prepare the butternut squash by chopping off the top and peeling off the skin. Chop into even sized chunks and place into a baking tray with a whole garlic bulb. Peel the bottom half of the squash and cut in half. Remove the seeds and also chop into even chunks. Place all of the squash into the roasting tin and cover in olive oil. Season with pepper and salt. Place in a preheated oven at 200? c for 20 minutes until the squash is soft.
Step 2: Mix Your Ingredients
Place your cashew nuts and macadamia nuts into a food processor and pulse the nuts for a few seconds until they are finely chopped, then tip them into a bowl. Add the vegetarian parmesan and breadcrumbs and give the mixture a good stir. Roughly crumble in the chestnuts and add a pinch of nutmeg. Next squeeze in the roasted garlic and finally add the cooked butternut squash. Using your hands press together all the ingredients until they are all broken up and well combined. Lastly crack in an egg and, and using a fork, work the egg into the mixture. Season with pepper and a small pinch of salt.
Step 3: Cook Your Nut Roast
Oil a loaf tin and pack the mixture into it, smoothing it down with the back of a spoon. Don't press down too hard as this will leave you with a very dense nut roast. Cover the nut roast with tin foil and place in an oven turned down to 180? c for 30 minutes. After 30 minutes remove the foil and place the tin back in the oven for 15 minutes to crisp up the top. Leave to cool for 15 minutes. Turn the nut roast out of the tin and serve.
Source: http://www.videojug.com/film/how-to-make-butternut-squash-nut-roast
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