Vegan Roasted Butternut Squash Nut Roast (Gluten-free)

This roasted butternut squash nut roast is hearty, wholesome and full of festive flavour. It is easy to make, packed with vegetables and is naturally vegan and gluten-free. It makes an impressive centrepiece at a roast dinner table and can be sliced and saved for later.

After my previous favourite recipe for Veggie Nut Roast from 2018, I wanted to create another nut roast recipe perfect for the festive season. This Vegan Roasted Butternut Squash Nut Roast (Gluten-free) is great for sharing with friends and family and involves minimal effort.  The butternut squash cubes are roasted until tender and then blended to form a chunky paste with some cannellini beans.  This binds together the other vegetables along with the traditional herbs:  lots of dried thyme, rosemary and ground nutmeg.

Vegan Roasted Butternut Squash Nut Roast

Vegan Roasted Butternut Squash Nut Roast

Despite the name, this nut roast is not very nut heavy as I find ones with lots of nuts very expensive to make and too filling.  This nut roast, however, is cheaper to make with only pre-roasted chestnuts and contains lots of fibrous and wholesome vegetables for a more balanced recipe. Amidst the vegetables, roasted chestnuts and herbs, you’ll also find chunks of juicy dried apricot for a great contrast in texture and flavour.

I like to add in some oat flour (blitz your rolled oats in a food processor until they form a fine flour), tamari soy sauce for richness and that’s it! This recipe really is quite easy, you just need the patience to let the nut roast cook in the oven until crisp on top and golden brown.

Vegan Roasted Butternut Squash Nut Roast

I like to serve this Vegan Roasted Butternut Squash Nut Roast (Gluten-free) with some juicy pomegranate seeds, fresh herbs or rocket and sweet tangy chutney. The nut roast looks stunning on a table surrounded by other roast vegetables, potatoes, gravy and sauces and can serve up to 8 guests. If you fancy making it for yourself, simply slice the nut roast once cool and freeze in individual slices.

I hope you’ll enjoy this Vegan Roasted Butternut Squash Nut Roast (Gluten-free), it is wholesome and healthful, balanced with fibre, protein and lots of lovely colourful vegetables, it is a vibrant show-stopping recipe. It is naturally vegan and gluten-free (check your oats if you are coeliac) and delicious!

Vegan Roasted Butternut Squash Nut Roast

Serve this nut roast with some Coconut Honey Roasted Carrots and Parsnips, Maple Chestnut Roasted Brussel Sprouts, Rosemary Roasted New Potatoes and some Black Bean and Sweet Cornbread.

Vegan Roasted Butternut Squash Nut Roast (Gluten-free

• Servings: Makes 1 x 20cm round tin (serves 8)
• Time: 1 hour 40 minutes
• Difficulty: easy
• Print

This roasted butternut squash nut roast is hearty, wholesome and full of festive flavour. It is easy to make, packed with vegetables and is naturally vegan and gluten-free. It makes an impressive centrepiece at a roast dinner table and can be sliced and saved for later.

Ingredients

• 500g butternut squash (peeled weight with no seeds)
• Olive oil
• 1 tsp dried rosemary or 2 sprigs fresh rosemary
• 1 red onion, small dice
• 4 garlic cloves, sliced
• 1 courgette, in ¼ moons
• 1 red pepper, small dice
• 1 tsp each: dried thyme, dried rosemary
• ½ tsp ground nutmeg
• 150g pre-cooked chestnuts, chopped
• 100g dried apricots, chopped
• 1 tin cannellini beans (drained weight 240g)
• 2 tbsp tamari soy sauce
• 60g oat flour
• Salt and black pepper
• To serve: pomegranate, fresh greens, chutney

Directions

1. Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper. Toss the butternut squash cubes with some olive oil, salt and black pepper and 1 tsp dried rosemary. Roast for 30 minutes until tender. Remove the squash and reduce the oven to 160Fan/180*C and line a round tin (approx. 20 cm).
2. Meanwhile, heat some olive oil in a frying pan and add the red onion and garlic and fry for 10 minutes. Add the courgette and red pepper and fry for another 10 minutes until soft. Now add the dried herbs, nutmeg, chestnuts and apricots and cook for 5 minutes. Season with salt and black pepper. Pour into a large mixing bowl.
3. Add the squash cubes to a food processor and blitz to a chunky paste. Add in the drained beans and tamari soy sauce and blend again until combined but chunky.
4. Pour the wet mixture into the same mixing bowl and stir together with the oat flour until sticky. Transfer to the lined round in, smooth over the top and press down to ensure the mixture is compact. Roast for 50-60 minutes.

Vegan Roasted Butternut Squash Nut Roast

Let me know what you think of this recipe for Vegan Roasted Butternut Squash Nut Roast (Gluten-free) and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With vegan nut roast love x