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Squash + chestnut roast

Squash chestnut roast

This is more than a nut roast. I use roasted squash, seeds, pistachios and chestnuts to make the base of this tart, which is topped with ricotta and chilli-spiked greens. Vegans can use silken tofu in this squash and chestnut roast instead of ricotta – just spice it as you would the ricotta.

If using ricotta, I tend to add this cool to the warm tart, for a contrast, and finish with the warmed greens, but you can also bake again with the ricotta on top if you’d prefer.

If using the tofu, I’d return it to the oven once you’ve spread the tofu on top, and then finish with the greens.

Duration
1hr 45 mins
Serves
4-6
Squash chestnut roast

Ingredients

For the nut roast base

  • ½ butternut squash (about 600g)
  • 100g shelled pistachio nuts
  • 100g sunflower or pumpkin seeds
  • 100g vac-packed chestnuts
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • Grated zest of 1 unwaxed lemon
  • Leaves from a small bunch of thyme
  • Salt and black pepper

For the topping

  • 2 banana shallots
  • A head of cavolo nero
  • A few sprigs of thyme, leaves picked
  • A pinch of dried chilli
  • 500g ricotta or silken tofu
  • 1 lemon

  1. Roast the squash, nuts & seeds

    Preheat the oven to 200C/400F/gas 6. Pop the squash on a baking tray with some salt and pepper and a drizzle of olive oil, then roast in the oven for 30 minutes, or until golden. While the squash is roasting, put the pistachios and sunflower or pumpkin seeds on a baking tray. Roast alongside the squash for the last 5 minutes.

  2. Blitz the nut roast ingredients

    Remove the tray of nuts and seeds and tip them into a food processor with the roast squash, chestnuts, olive oil, maple syrup, lemon zest, thyme and a good pinch of salt and pepper. Blitz into a fine-textured mixture.

  3. Roast the nut roast

    Tip the nut roast mixture into an oiled 24cm loose-bottomed tart tin. Use the back of a spoon to press it down into the edges, then make a slight indent in the middle. Roast for 40 minutes, or until crisp at the edges.

  4. Fry the shallots


    Warm some olive oil in a frying pan over a medium heat, add the shallots and fry until crisp. Add the cavolo nero, thyme and dried chilli, then cook for another few minutes, until the edges are starting to crisp, then tip on to a plate.


  5. Whip the ricotta


    Whip the ricotta with the juice of the whole lemon and half its zest, plus a good pinch of salt and pepper.


  6. Garnish the nut roast

    Take the nut roast out of the oven and let it sit for 20 minutes to cool a little, then spoon the ricotta on top using the back of a spoon to create little ups and downs. Scatter the nut roast with the shallots and greens. Serve in generous slices with all the trimmings on Christmas Day or with a simple salad for a more simple dinner.

Additional information

Storage
Leftovers can be stored in an airtight container for up to 3 days in the fridge. I know a lot of people like to freeze around Christmas time. You can either make the mix and freeze it, defrosting before cooking, or make and bake it and then freeze it. Either way make the topping fresh on the day you are serving it.
Make ahead
A nut roast can be made up to 48 hours ahead and kept in the fridge. On the day, bring it up to temperature before reheating.

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