This Sara Matthews twist on a nut roast is a perfect festive treat! It can be made ahead of time and freezes well.
Makes twelve or one large loaf
35g of cranberries
A handful fresh thyme
400g of mixed nuts and seeds
2 red onions, chopped
1tbsp of red wine vinegar
1tsp of dried thyme
1tsp of yeast extract
½tsp of soya sauce
½ tbsp of tahini
50g of breadcrumbs
Preheat the oven to 200°c.
Peel and chop the butternut squash into small chunks. On a baking tray lined with parchment, place the chopped squash and tear and cover with 1tsp of dried sage. Roast in the oven for 20 minutes until the squash is cooked and browned. Remove from the oven and set aside.
While the squash is cooking, prepare the breadcrumbs. Place the bread in a food processor and pulse until you have breadcrumbs. Place these in a large bowl.
In a food processor, pulse the nuts until they resemble a crumb, not a powder. Place these in a bowl with the breadcrumbs.
In a small bowl add the cranberries and 2 tsp of boiling water and leave to stand for 10 minutes, then add these to a bowl with the nut mixture.
In a small pan gently cook the onions in a splash of water to stop them from sticking. Add these to the mix along with the cooked butternut squash.
Add all the other ingredients, the rest of the sage, thyme, yeast extract soya sauce, tahini and red wine vinegar, and mix all the ingredients until they are combined.
In a muffin tin, place a large spoonful of the mix in each hole and firm down. Cook for 25 minutes until the top is crispy and browned. Allow them to cool for a few minutes before removing from the pan.
This mixture can be placed in a loaf tin and made as a large roast. If making it as a loaf, you will need to add an extra 10 minutes to cook through.
These can be made in advance and frozen. To reheat, defrost them thoroughly, and pop them, covered, in the oven at 180oc for 15 minutes.