Squash, Chestnut and Hazelnut Nut Roast Wreath

If you’re after a fantastic centre piece for your festive feast – look no further!

I know that nut roasts are pretty old school but they’re tasty and this one is packed with flavour. The squash adds some sweetness to the mix and when combined with hazelnuts and chestnuts its really delicious. Plus lots of extra veg and seeds for flavour and crunch – seriously tasty.

I decided to cook it in a bunt mould to create a fun and christmassy wreath. I think it looks pretty special – what do you think? But feel free to cook it in a loaf tin if you don’t have a bunt mould – just as delicious.

Great served with all the festive trimming and…

https://www.rebelrecipes.com/spiced-maple-roast-carrots-parsnips-mustard-polenta-mash-and-caramelised-onions/

I hope you enjoy, Love Niki xxx

I'd love to know if you made this recipe.

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Info

 

  10-12 servings
  20 minutes preparation time
  40 minutes cook time

Ingredients

  • 2 large onion roughly chopped 
  • 2 tbsp olive oil 
  • 4 cloves garlic minced
  • 1 small squash or 1/2 butter nut peeled and cut into small cubes 
  • 100g Mushrooms finely chopped 
  • 2 big handfuls of kale 
  • 300g hazelnuts
  • 4 tbsp pine nuts toasted or pumpkin seeds if preferred 
  • 4 tbsp sunflower seeds toasted 
  • 180g chestnuts chopped up 
  • 2 tbsp tamari 
  • 4 tbsp nutritional yeast 
  • 2 tbsp vegan Worcester sauce 
  • 1 tbsp whole grain mustard 
  • 1 tsp sea salt 
  • Zest 1 lemon 
  • Black pepper 
  • 1 tbsp maple syrup 
  • 2 tbsp fresh thyme chopped up 
  • 3 tbsp olive oil
     

Directions

  1. Pre- heat your oven to 180C
  2. Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
  3. Add the garlic and fry for a further minute. 
  4. Next add the squash and mushrooms and fry for 10 minutes until soft. Stir in the kale and. Turn off the heat when wilted. 
  5. Toast the hazelnuts, sunflower seeds and pine nuts in a dry pan until slightly golden. Add them to a food processor. Pulse a few times. 
  6. Add them to the pan along with the remaining ingredients. Stir to combine. 
  7. Chop the chestnuts roughly and add them to the pan.
  8. Stir everything to combine.
  9. Transfer the mix to a medium greased bunt tin of choice – I used a silicone one as its easier to remove the nut roast.
  10. Press the mix down firmly into the bunt tin.
  11. Bake for 40 minutes – the nut roast should be a little brown on top.
  12. Allow to cool then carefully flip onto a plate.
  13. Top with vegetable crips, herbs etc

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16 Comments

  1. Patricia on December 3, 2019 at 12:12 am

    Can anything replace the chestnuts – we don’t use them in Australia. The only thing I can find is water chestnuts

    • Niki on December 5, 2019 at 1:18 am

      Hi Patrica
      Yes absolutely, I would just increase the nuts to replace – Any nuts of choice.
      Good luck

      Love, Niki xxx

  2. Sharon on December 13, 2019 at 6:43 pm

    Hello. I have a Son with multiple nut allergies. Would this still work ok without the hazelnuts do you think? Thanks….

    • Niki on December 21, 2019 at 10:07 pm

      Hi Sharon
      Absolutely, I would swap it for seeds thats ok for your son?
      Love
      Niki xxxx

  3. Amy on December 14, 2019 at 2:24 pm

    Can any or all of this be made in advance? If it can, could you tell me how far in advance and re-heating instructions. I’ve already made it and it tastes yummy.

    • Niki on December 21, 2019 at 10:07 pm

      Amazing!
      I would reheat it in the oven for 30 mins before serving.
      Love
      Niki xxx

  4. Gemma Umpleby on December 21, 2019 at 4:19 pm

    Hi Niki

    I’ve just got all the ingredients and looking forward to making this on Christmas Day. What size loaf tin or bunt tin do you recommend ?

    • Niki on December 21, 2019 at 10:05 pm

      Hi Gemma!
      I used a 25cm bunt tin.. or a large loaf tin would be great.
      Hope you enjoy
      xxx

  5. Sally Reay on December 22, 2019 at 1:16 pm

    I’ve got all my ingredients and am planning to make this for Christmas lunch. Do you think it could be frozen if I make it a few days before? Best to freeze before or after baking?

    Thanks.

    • Niki on December 27, 2019 at 9:14 am

      Hi Sally
      I haven’t tried freezing it. I would think it would be better frozen once cooked though.
      Love
      Niki xxx

  6. Nicoline on December 24, 2019 at 4:32 pm

    Dear Niki,

    I just made your nutroast recipe and it’s in the oven now.
    But it is for tomorrow and I wonder if I take it out of the bunt to reheat it or leave it in?
    And what temperature should I reheat it?
    I am very curious how it comes out, but the taste is delicious already 🙂
    Love NIcoline

    • Niki on December 27, 2019 at 9:13 am

      Hi Nicoline
      I hope you enjoyed.
      it would work in the tin or out. if out it goes a but crispier!
      I hope you enjoyed
      Love
      Niki xx

  7. Janet Mclean on December 25, 2019 at 8:43 pm

    Ut roast is absolutely delish……loving your recipes and waiting for your new recipe book to arrive.
    Can left over nut roast be frozen?

    • Niki on December 27, 2019 at 9:12 am

      Hi Janet
      So happy you like!
      I haven’t tried to freeze but I think it should be fine.
      Love
      Niki xxx

  8. Nikki Clarke on December 28, 2019 at 12:29 pm

    Brilliant, brilliant nut roast recipe, thank you. Made a trial one just before christmas to get the measure of it. We had been invited to two dinner parties over christmas with the usual ‘can you bring a veggie option’ request. Worked really well, though I did substitute fresh cranberries for kale (not a kale fan). Everyone loved it, especially the meat eaters. Indeed, any leftovers stayed with both hosts as I was too embarrassed to fight them for it!

    • Niki on December 28, 2019 at 6:41 pm

      Hi Nikki
      Thats absolutely fantastic news! So happy you and your dinner party guests loved it.

      Much love, Niki xxx

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