A TIME TO FEAST

Squash nut roast

This delicious centrepiece can be made as a vegan or vegetarian dish – the perfect planet-friendly alternative to turkey.

Serves 6–8

Preparation 15 minutes

Cooking time 1 hour, 5 minutes

• 200g butternut squash, peeled and roughly chopped
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbsp balsamic vinegar
• 1 tsp yeast extract
• 280g chopped mixed nuts
• 90g dried breadcrumbs
• 2 tsp dried mixed herbs
• 100g vegan or vegetarian Cheddar cheese, grated
• 40g dried cranberries
• sea salt and ground black pepper

1 Preheat the oven to 180°C/Gas Mark 4 and grease a 900g loaf tin.

2 Bring a saucepan of water to a boil and cook the butternut squash for 15 minutes, or until