Onion squash nut roast

Here is a new nut roast idea from me, as I felt like posting one again for this Christmas. This onion squash nut roast could be cooked for a vegan Christmas dinner, and I think I'll make similar ones again for the big day.

I used one of my favourite squashes, the onion squash, as the main ingredient paired with chestnuts. These were really nice little nut roasts and very easy to make. I made them as mini versions in eight silicone muffin baking cases, which reduced the cooking time and made them into a nice shape. Here's my recipe.

Ingredients for the nut roast

1 onion squash

Olive oil

1 onion

2 garlic cloves

1-2 carrots

Fresh thyme

Salt

Pepper

240 g cooked and peeled chestnuts

3-4 tbsp breadcrumbs

Served with

Roasted ruby gem potatoes

Roasted heirloom carrots

Turnip mash (3 turnips, salt, butter, 1 garlic clove)

Method

Roast the onion squash after peeling and cutting to pieces. Mash it after the roasting.

Chop the onion, garlic and carrots finely and cook them in olive oil until soft. Season the mix with fresh thyme, salt and pepper.

Combine the squash mash with the onions, crushed chestnuts and breadcrumbs and mix into an even mixture.

Put the nut roast either into silicone muffin cases or into a large baking tin.

Bake the nut roast in the oven at 200 C for about 40 minutes.

Serve with all nice veggie roast fixtures and fittings.

Your VegHog