Squash Nut Roast

Name: Squash Nut Roast
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 1 tbsp balsamic vinegar; 3 garlic cloves, finely chopped; 1 onion, finely chopped; 1 tbsp vegetable oil; 200 g/7 oz butternut squash, peeled and roughly chopped; 100 g/3½ oz vegan Cheddarstyle cheese, grated; 40 g/1½ oz (heaped ¼ cup) dried cranberries; sea salt and ground black pepper; sea salt and ground black pepper; 1 tsp yeast extract; 280 g/10 oz (2¼ cups) chopped mixed nuts; 90 g/3¼ oz (scant 1 cup) dried breadcrumbs; 2 tsp dried mixed herbs

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 20

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

Many vegans are probably sick to death of the nut roast option for Christmas lunch by now. However, this nut roast has a cheesy twist which sets it apart. It’s still one of my favourite veggie options.

Ingredients

200 g/7 oz butternut squash, peeled and roughly chopped
1 tbsp vegetable oil

Europe
United Kingdom
Lunch
Mediterranean
Vegan

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4 and grease a 900g/2lb loaf tin.
Bring a saucepan of water to a boil and cook the butternut squash for 15 minutes, or until very tender. Drain, rinse and mash with a fork.
Add the