14 November 2014

Queen squash nut roast

Are you already planning for the centrepiece of your vegetarian Christmas dinner? This year I want to go with some sort of a nut roast again as the main attraction, of course the usual potatoes, casseroles and salads on the side. So, the other day I was practising nut roast cooking for Christmas and made this tasty queen squash nut roast. I'm not sure yet, whether this one will make it to my family's Christmas table, but it's a good contender. Here is another nut roast recipe of mine, and I will post one more before Christmas, if I have the time. 


1 queen squash
1 large carrot
2 tbsp olive oil
1 onion
2 garlic cloves
1 tsp thyme
1 tsp rosemary
1 tsp sage
1 tsp salt
½ tsp ground black pepper
240 g peeled and cooked chestnuts
1 dl breadcrumbs


Peel the squash and carrot. Remove the squash seeds, but save them. They can be toasted in the oven in a small ramekin and used as decoration for this dish or added to salads.

Cut the squash and carrot into slices/cubes and roast them in olive oil in the oven until they are soft and have roasting marks. Then mash them.

Chop the onion and garlic finely and cook them soft in a pan and mix with the spices and chestnuts. Slightly crush the chestnuts, and then also add the squash mash and the breadcrumbs to the mix.

Line a bread tin with baking paper and put the nut roast mix in there. Press it down fairly firmly. Cover the tin with foil and pierce it a few times.

Bake at 180C for about one hour. The foil can be removed halfway through to get a firmer texture.

Serve the ready nut roast with a vegetarian gravy, roasted vegetables, berry jellies (cranberry, sea buckthorn, redcurrant etc.), salad and any other Christmas or roast dinner sides.

Have a great weekend everyone!

Your VegHog

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Thanks for reading! I would very much appreciate any comments or suggestions from you.