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

2 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

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