Butternut squash and cranberry nut bake

A delicious choice for a vegetarian Christmas dinner. It contains much more moisture than most nut roasts. 

Serves 6. Preparation time: 1 hour. Cooking time: 1 hour.


  • 400g butternut squash 
  • 2tbsp olive oil
  • 100g button mushrooms
  • 1 small white onion
  • 75g dried cranberries
  • 125g mixed nuts 
  • 100g chestnut puree
  • 1 garlic clove
  • 50g butter 
  • 60g white bread
  • 10g parsley
  • a pinch of salt


  1. Peel and grate the butternut squash into a mixing bowl.
  2. Dice the onion, and finely chop the mushrooms and garlic. Add these to the bowl.
  3. Mix everything altogether and season with the salt.
  4. Wrap the vegetable mix in a clean tea towel and squeeze to remove as much water as possible and return to the bowl.
  5. Mix in the olive oil, mixed nuts, cranberries and chopped parsley.
  6. Stir in the breadcrumbs and leave the mix in the fridge for 30 minutes.
  7. Grease a muffin tray or loaf tin with the butter.
  8. Spoon in the mixture and press down with the back of a spoon.
  9. Cover with greaseproof paper then foil.
  10. Bake at 160°C. If you are using a loaf tin, bake the loaf for 55 minutes. If using a muffin tray, bake for 30 minutes. 
  11. Leave to rest for 5 minutes before turning out of the muffin tray or loaf tin. 

Nutritional information (per serving)

  • Energy: 391kcal
  • Protein: 12g
  • Total fat: 24g (of which saturates 6g)
  • Carbohydrate: 43g
  • Fibre: 10g