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Squash & kale nut roast

This was shared on the growers' sheet 21st December 2019.

No source was cited.

Vegetarian, vegan, dairy free, gluten free possible


2 large onions, chopped
olive oil
4 cloves garlic, minced
1 small winter squash, cubed
100g mushrooms, chopped
2 big handfuls kale or spring greens
300g hazelnuts
4 tbsp pine nuts or pumpkin seeds
4 tbsp sunflower seeds
180g cooked chestnuts
2 tbsp soy sauce
4 tbsp nutritional yeast
2 tbsp Worcester sauce
1 tbsp whole grain mustard
1 tsp salt
zest 1 lemon
black pepper
1 tbsp maple syrup
2 tbsp fresh thyme, removed from stems and chopped


  1. Pre-heat the oven to 180C and grease a tin. This could be a Bundt pan if you want to make this a centrepiece, or just a regular loaf tin.
  2. Toast the raw nuts and seeds in a dry pan until slightly golden. Set aside to cool.
  3. Remove the stems from the kale and cut the leaves into ribbons. Set aside.
  4. In a large pan, heat the oil. Fry the onion until soft, about 10 mins. Add the garlic and fry for a minute. Add the kale, squash and mushrooms, and fry until soft. You might need to add a splash of water to stop the ingredients burning. Once done, set aside.
  5. Either pulse your toasted nuts and seeds in a blender, or put in a ziploc bag and bash with a rolling pin.
  6. Add the bashed nuts and all the remaining ingredients to the squash mixture. Stir to combine.
  7. Put the mixture in your greased tin and press down.
  8. Bake for 40 mins until a little brown on top.
  9. Allow to rest a little before loosening the sides with a knife/spatula and flipping out onto a plate to serve. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
If anyone has a photo of this recipe, please let us know and we'll put it here.