Denise says:
- This is a veggie main course that is filling, delicious, warming, and isn’t matzah! Enjoy with a tomato salad, broccoli, or cabbage for a colourful plate.
- Can be made in advance or frozen.
- Preparation Time: 30 minutes Cooking Time 45 minutes Serves 4 people
Ingredients:
- 4 tablespoons olive oil
- 1 medium onion – diced
- 3 garlic cloves – crushed
- 800g butternut squash – cut into 2cm chunks
- 250g pack chestnut mushrooms – cut into quarters
- 2 tablespoons thyme leaves
- 150g pack cooked and peeled chestnuts – crumbled if pieces are large
- 250ml cream or thick yogurt (can substitute with dairy-free alternatives or use vegetable stock for a vegan option)
- ~
- Topping:
- 6 tablespoons chopped parsley
- 50g shelled pistachios
- 50g whole almonds
Method
- Preheat oven to 200°C. Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 mins, stirring occasionally until softened. Add the mushrooms and thyme and cook for a further 3-4 mins until the mushrooms have softened, then add the chestnuts.
- Remove from the heat, stir in the cream or yoghurt and season generously to taste. Transfer to a 1.8ltr ovenware dish.
- Put the parsley and nuts into a food processor and whizz until finely chopped yet still retaining some chunky pieces by blitzing on the pulse button.
- Scatter the topping over the butternut squash mixture and bake for 25-30 mins until piping hot and lightly golden in places.
Tagged in: Butternut Squash, Chestnuts, English, Garlic, Mushrooms, onion, Passover, Pesach vegan, Pistachio Nuts