Denise says:

  • Packed with a variety of nuts, dried fruits, spices and vegetables, this nut roast is a real showstopper, of which everyone will want a slice. Full of flavour and texture, it makes a great meat-free alternative for Chanukah festive dinner and complements traditional roast trimmings well.
  • Top tip – use a loose based tin so it is easy to remove after baking.
  • Preparation Time: 30 minutes
  • Cooking Time 1 hour 10 minutes
  • Serves: 8 people

Ingredients:

  • 400g butternut squash
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoon olive oil
  • 1 red onion – peeled and roughly chopped
  • 2 garlic cloves – peeled and minced
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cinnamon
  • 75g pistachios  -roughly chopped
  • 100g almonds – roasted with skins on
  • 100g dry orzo – cooked
  • 50g dried cranberries
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley
  • 2 eggs
  • Garnish:  1 pomegranate – seeds removed, 25g pistachio nuts – roughly chopped

Method

  1. Preheat the oven to 180ºC and line a 24cm loose-bottomed tart tin with baking paper.
  2. Cut the butternut squash into cubes. Roast with a little oil for 30 minutes or until soft.
  3. Meanwhile, bash the cumin and coriander seeds in a pestle and mortar.
  4. In a frying pan over a medium heat, cook the onion in a little oil until soft. Add the garlic and cook for another minute or so, then add the turmeric and cinnamon. Cook for a couple more minutes then remove from the heat and set aside.
  5. Place the pistachios and almonds in a food processor and pulse until they are broken down with a little texture.
  6. Tip into a bowl with the orzo and cranberries, then add the lemon zest and fresh parsley.
  7. Beat the eggs. Then stir into the onion mixture.
  8. Once soft, take the cooked squash and mash half of it (leaving the other half in chunks), then stir this into the mixture too.
  9. Spoon this into the prepared tin and press down to flatten. Cook in the oven for another 40 minutes.
  10. Once cooked, carefully remove the nut roast from the tin and top with pomegranate seeds and more pistachios.
Tagged in: Almonds, Brunch, Butternut Squash, Cinnamon, Cumin Seeds, dinner, dried cranberries, English, Lunch, Main course vegetarian, Orzo, Parsley, Pistachio Nuts, red onion