Serving Details
Serves: 8-10
Difficulty: Moderate
Perfect for: Vegetarian dinners and festive occasions
Recipe Description
This Honeyed Squash & Nut Roast Cake combines the earthy flavors of roasted squash, nuts, and a hint of honey sweetness. This delicious cake-style roast is both satisfying and nutritious, ideal as a vegetarian main dish for any occasion.
Cooking Time
- Preparation: 25 minutes
- Cooking: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
Nutritional Ingredients
- Calories: 350 kcal per serving
- Protein: 10g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 8g
Ingredients
- 1 small butternut squash, cubed
- 2 tbsp olive oil
- 1 tbsp honey
- 1 cup mixed nuts (almonds, walnuts, and hazelnuts), roughly chopped
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Toss the squash cubes with olive oil and honey, then roast on a baking tray for 25 minutes or until soft.
- Meanwhile, heat some oil in a pan and sauté the onion and garlic until softened.
- In a large bowl, mix the roasted squash, nuts, breadcrumbs, onion mixture, cinnamon, nutmeg, salt, and pepper.
- Grease a cake tin, add the mixture, pressing it down firmly, and bake for 45 minutes or until golden.
- Cool slightly, then remove from the tin and garnish with fresh parsley before serving.
FAQs
Can I make this dish vegan?
Yes, simply replace honey with maple syrup to make it vegan.
What nuts can I use in this recipe?
Feel free to mix and match nuts like walnuts, almonds, and hazelnuts to your preference.
Can I prepare this dish in advance?
Yes, you can make it a day in advance and reheat before serving.
