Squash, Chestnut and Hazelnut Nut Roast Wreath

A fantastic centre piece for your festive feast – squash, chestnut and hazelnut nut roast wreath. Packed with flavour and looks amazing.

squash-chestnut-and-hazelnut-nut-roast-wreath 1

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 I packed this one with flavour. The squash adds some sweetness to the mix and when combined with hazelnuts and chestnuts, it’s really delicious. Plus lots of extra veg and seeds for flavour and crunch–seriously tasty.

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

Great served with all the festive trimmings, and see my other Christmas recipes by using the main website menu.

I hope you enjoy. Love Niki xxx

squash-chestnut-and-hazelnut-nut-roast-wreath 1a

Squash, Chestnut and Hazelnut Nut Roast Wreath

A fantastic centre piece for your festive feast - squash, chestnut and hazelnut nut roast wreath. Packed with flavour and looks amazing.
Prep time: 20 mins
Cook time: 40 mins
10-12 servings
4.50 from 4 votes

Ingredients

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

Instructions

  • Pre- heat your oven to 180C.
  • Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
  • Add the garlic and fry for a further minute.
  • Next, add the squash and mushrooms and fry for 10 minutes until soft. Stir in the kale and. Turn off the heat when wilted.
  • 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.
  • Add them to the pan along with the remaining ingredients. Stir to combine.
  • Chop the chestnuts roughly and add them to the pan.
  • Stir everything to combine.
  • Transfer the mix to a medium greased bunt tin of choice–I used a silicone one as it’s easier to remove the nut roast.
  • Press the mix down firmly into the bunt tin.
  • Bake for 40 minutes–the nut roast should be a little brown on top.
  • Allow to cool, then carefully flip onto a plate.
  • Top with vegetable crisps, herbs, etc.
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More Recipes with Squash, Chestnuts or Hazlenuts

Discuss this Recipe with Niki
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22 Responses

  1. 4 stars
    Made a mini trial run of this yesterday just switched to cranberries as someone else suggested. Made in a Bundt tin and tasted yummy but fell apart. Has anyone else had this issue or tried any gluten free, vegan binding options? Many thanks for the recipe

  2. I wonder if you know if I can clean the chestnuts a day before making the loaf and keep them fresh somehow. It takes so long to peel those things? So I wanted to spread out the labor over two days?

  3. 4 stars
    Hi Nikki,

    I love this recipe and it tasted so good when I made it. The only issue is that it didn’t keep its form when I took it out of the tin, I had to patch it back together. Any idea where I went wrong? Otherwise it was such a great recipe and I’m going to make again for Christmas day! Thank you!

  4. Hi Nikki, I don’t have any Nutritional Yeast at home – but would love to make this today. Can I use anything else instead?

  5. 5 stars
    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!

  6. 5 stars
    Ut roast is absolutely delish……loving your recipes and waiting for your new recipe book to arrive.

    Can left over nut roast be frozen?

  7. 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

  8. 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.

  9. 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 ?

  10. 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.

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

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

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