Chestnut and pumpkin Nut Roast
The nuts make this a rich, filling dish. Make sure to serve with something light and green.
Servings 6 people
For the nut roast base
- ½ butternut or other orange-fleshed squash about 600 - 800g
- 100 g Walnut pieces
- 100 g Sunflower seeds
- 100 g Chestnuts vacuum-packed
- 2 tbsp Olive oil
- Grated zest of 1 unwaxed lemon
- Leaves from a small bunch of thyme
- ½ tsp Tamari
- Salt and black pepper
For the topping
- 1 small Red Onion finely sliced
- 125 g button Chestnut Mushrooms sliced
- 300 g Silken tofu
- 1 lemon
- Small bunch Parsley
- Preheat the oven to 200C/400F/gas 6. Half the squash and pop on a baking tray with a drizzle of olive oil, then roast in the oven for 30 minutes, or until golden.
- While the squash is roasting, thoroughly rinse the walnut pieces and sunflower seeds, then spread them on a baking tray. Roast alongside the squash for the last 5 minutes.
- Allow the tray of nuts and seeds to cool a little before putting them in a food processor. For a fine mix, process the nuts on their own. Using a dessertspoon, scoop the squash out of its skin and add to the nuts along with the chestnuts, olive oil, lemon zest, thyme, tamari and a good pinch of salt and pepper. Blitz again to a fine-textured mixture.
- Tip the nut roast mixture into an oiled 24cm loose-bottomed tart tin. Use the back of a spoon to press it down into the edges, then make a slight indent in the middle. Let the mixture sit for 10 minutes before roasting for 30-40 minutes, or until crisp at the edges.
- Warm about 1 tbsp olive oil in a frying pan over a medium heat, add the sliced red onion and sliced mushrooms and fry, stirring until well cooked.
- Whip the silken tofu with the juice of the lemon and half its zest, plus a good pinch of salt and pepper.
- Take the nut roast out of the oven and let it sit for 20 minutes to cool a little.
- Spoon the soured tofu on top using the back of a spoon to create little ups and downs. Scatter with the onions and mushrooms and finish with finely cut parsley scattered over the top.
- Serve in slices with all the trimmings for your festive feast or with a simple salad for a lighter dinner.
Break the skin of your squash into pieces, lightly toss with a little oil and a sprinkle of salt and roast for 10 minutes more in a hot oven, until crisp. A great snack, but not in the same meal as this dish.