30 min
90 min
Serves 8
Dinner
United Kingdom
We love the rich and comforting ingredients. Think sweet butternut squash, hearty root vegetables, and crisp greens – the perfect combination for creating warm, nourishing meals that embrace the essence cold.
Ingredients
-
For the flavour paste
- 3 tbsp kecap manis
- 3 tbsp soy sauce
- 3 tbsp nutritional yeast
- 1 tbsp liquid smoke
- 1 tbsp tahini
- 1 tbsp onion powder
- 2 tsp dried thyme
- ¼ tsp salt
- Freshly ground black pepper, to taste
- 1 flax egg , made by soaking 1 tbsp ground flax/linseeds in 2 tbsp cold water for 10 minutes
-
For the roast
- 200g butternut squash, peeled and chopped into ½ inch chunks
- 1 tbsp vegetable oil
- 200g chestnut mushrooms, very finely chopped
- 20g dried mushrooms, soaked for 1 hour in hot water, drained, then finely chopped
- 1 courgette, grated
- 400g can black beans, drained, rinsed and lightly mashed
- 80g pumpkin seeds, toasted
- 10g poppy seeds
- 10g linseeds
- 175g cashew nuts, roughly chopped
- 180g rolled oats
- 100g soft breadcrumbs
-
For the Topping
- 1 leek sliced into thick rounds
- A little oil for brushing
Directions
Step 1
Preheat your oven to 200⁰C/gas mark 6.
Step 2
Line a roasting tin with foil. Toss the butternut squash in the vegetable oil and roast in the oven in the tray for around 30 minutes until soft.
Step 3
Make the flavour paste by thoroughly combining all of the ingredients in a small bowl. Set aside.
Step 4
In a large bowl, mix the two kinds of mushrooms, courgette and black beans. Stir in the seeds and nuts before mixing in the roasted butternut squash, oats and breadcrumbs.
Step 5
Finally, thoroughly mix in the flavour paste. You may want to switch to mixing with your hands at this point to ensure the paste is well distributed. Set the mixture aside to rest for 10 minutes.
Step 6
Line a large loaf tin with baking parchment. Transfer the roast mixture in to the lined tin and press down firmly. Bake in the oven for 1 hour 10 mins. If you want to freeze your nut roast, cool it down and freeze it at this stage.
Step 7
Remove the roast from the oven and cover the top with the sliced leek. Brush the leeks with a little oil and return to the oven for a final 20 minutes or until the leeks are soft and just beginning to colour.
Step 8
Remove from the oven and rest for 15 minutes. Lift the roast from the tin, still in the baking parchment, onto a chopping board. Slice as required. This roast is designed to be soft and moist so take extra care when slicing. It works really well made ahead and chilled – just slice while cold and reheat in a warm oven for 10-15 minutes.
This Butternut Squash and Pumpkin Seed Roast is easy-to-make, nutrient-packed dish is perfect for chilly evenings and bursting with seasonal goodness. Plus, it's naturally vegan, gluten-free, and loaded with plant-based protein and fibre from lentils and black-eyed beans. Keep reading to find out how to make this delicious butternut squash stew!
Looking to support your health further? Check out Revive Active's super supplements that support energy and immunity all year round!
The Revive Active Wellness Team
