Have you got a vegetarian round for Christmas? Are you a vegetarian around for Christmas? This Squash & Chestnut loaf is a veggie main course that will make you very popular with the vegetarians in your life, and if you’re a veggie it’s something different to try – a bit like a nut roast but better I think!
It’s very similar to stuffing, which I think is what makes it great, everyone loves stuffing don’t they? It’s a little bit like a nut roast but less dry, and filling enough to be part of the Christmas feast.
I really like chestnuts at Christmas, last year we put them in a vegetarian wellington, and before we’ve added them to sprouts as the serving suggestion shows! Merchant Gourmet sent me some samples to try something new for Christmas with chestnuts, and for me, they had to go into a vegetarian main course.
The loaf is packed with chopped chestnuts, walnuts, sage, onion and garlic and it’s topped with a layer of roasted butternut squash. It can be made 1-2 days ahead, stored in the fridge and popped in the oven on the day – the leftovers are also magnificent the next day.
Serve cut into generous slices with all the usual trimmings.
- 500g of butternut squash, diced into 1 inch pieces
- Olive Oil
- Knob of Butter
- 3 small onions, diced
- approx 15 sage leaves, chopped finely
- 200g pack of Merchant Gourmet Cooked Chestnuts
- 100g walnuts
- 125g white breadcrumbs
- 2 cloves of garlic, minced
- 2 eggs, beaten
- 100g apple sauce
- zest of a lemon
- Preheat the oven to 200c / gas mark 6.
- Put the butternut squash on a flat baking tray, coat in olive oil, season and roast in the oven for 30 - 40 minutes until it is cooked. Turn the oven down to 180c.
- Melt the butter in a frying pan and add in the onions, fry until translucent and soft, for about 5 minutes, stirring frequently, add in the sage for the last minute of cooking.
- Put the onions in a food processor with the rest of the ingredients except for the egg (and the squash!) and pulse until the chestnuts are roughly chopped.
- Grease a loaf tin and then line along the bottom with greaseproof paper or baking parchment. Layer half of the squash onto the bottom of the tin, and then mix the rest in to the chestnut mixture.
- Tip in ½ of the chestnut mixture over the squash and press down firmly, then layer in the apple sauce, lemon zest and then finally the rest of the chestnut mixture. Press down to level the mixture.
- Cover the loaf with tin foil and bake for 1 hour. Leave to rest in the tin for 5-10 minutes, in a warm place, and then turn out on to a chopping board or plate. Cut into slices and serve with all the trimmings!
Thank you to Merchant Gourmet for sending me chestnuts for this recipe.