This vegetarian centrepiece is the perfect accompaniment to the classic roast dinner trimmings.
Serves
8
Prep
30 minutes
Cook
40 minutes
Nutritional Information:
Each 166g serving contains (excludes serving suggestion)
- KCal
- 341
- Carbs
- 17.5g
- Fibre
- 2.9g
- Protein
- 13.7g
- Fat
-
23.0g
(High)
- Saturates
-
2.9g
(Medium)
- Sugars
-
7.7g
(Low)
- Salt
-
0.1g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 100g butternut squash, boiled, then mashed
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 2 cloves garlic, crushed
- 150g mixed unsalted nuts (almonds. walnuts, Brazil nuts, hazelnuts)
- 2 eggs, lightly beaten
- 150g ground almonds
- 200g pack cooked chestnuts, finely chopped
- pinch pepper
- 2 tbsp water
- pinch ground nutmeg
- 100g spinach, cooked and well drained (130g frozen and defrosted, or 250g fresh)
- 25g dried cranberries
Method
Method
Recipe tips
- The nuts in this recipe make this dish high in fat. But, the fats found in most nuts make them a good source of unsaturated fat, which is good for your heart health. Nuts are also high in protein and fibre.
- If you're having nuts, they're better eaten unsalted.
- Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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Total Cook Time (in minutes)
45 mins
Special Diets
Total Cook Time (in minutes)
45 mins
Special Diets
Total Cook Time (in minutes)
90 mins
Special Diets
Total Cook Time (in minutes)
50 mins
Special Diets
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