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
Ingredients
Ingredients
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
Directions
Directions
- 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.
- Toast the raw nuts and seeds in a dry pan until slightly golden. Set aside to cool.
- Remove the stems from the kale and cut the leaves into ribbons. Set aside.
- 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.
- Either pulse your toasted nuts and seeds in a blender, or put in a ziploc bag and bash with a rolling pin.
- Add the bashed nuts and all the remaining ingredients to the squash mixture. Stir to combine.
- Put the mixture in your greased tin and press down.
- Bake for 40 mins until a little brown on top.
- 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.