Nut roast (2024)

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Special Diets

This vegetarian centrepiece is the perfect accompaniment to the classic roast dinner trimmings.

Serves

Prep

30 minutes

Cook

40 minutes

Each 166g serving contains (excludes serving suggestion)

KCal

341

Carbs

17.5g

Fibre

2.9g

Protein

13.7g

Fat

23.0g

Saturates

2.9g

Sugars

7.7g

Step 1

Preheat the oven to 175°C/ gas 3. Peel the butternut squash, remove the seeds and cut into chunks. Place in a pan of water and bring to the boil. Boil for 10–15 minutes until tender. When the flesh is soft, drain and mash, and set aside.

Step 2

Meanwhile, add 1 dash of the oil to a pan over a medium heat, then add the onion, stirring regularly. When it's starting to brown, add the red pepper and cook for another 4–5 minutes. Add the garlic, mix and remove from the heat, and allow to cool.

Step 3

Divide the nuts into 3 piles. Reserve a third of the nuts whole and set aside. Roughly chop another third and finely chop the final third.

Step 4

Add the eggs to a bowl with the ground almonds, onion, red pepper, finely chopped and roughly chopped nuts, the chestnuts, pepper, water and nutmeg. Mix thoroughly.

Step 5

Rub remaining oil around a 1lb loaf tin and line it with greaseproof paper.

Step 6

Add two-thirds of the egg mixture and press it around the tin to line it, leaving room in the centre for the filling.

Step 7

Add the butternut squash followed by a layer of spinach to the centre. Finally, sprinkle on the cranberries.

Step 8

Next, carefully add the rest of the egg mixture to create a lid and sprinkle with the reserved whole nuts, pressing them gently into the topping.

Step 9

Cover with a piece of foil and place the loaf in another, larger oven dish. Fill with water to half way up the loaf tin. (This technique is called a bain-marie.) Cook in the oven for 30 minutes, then remove the foil and cook for another 10 minutes.

Step 10

Remove from the oven, turn out onto a plate and serve.

Recipe tips

The nuts in this recipe make this dish high in fat. But, the fats found in most nuts make them a good source of unsaturated fat, which is good for your heart health. Nuts are also high in protein and fibre.
If you're having nuts, they're better eaten unsalted.
Freezing instructions:Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.

Symbols Guide

We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.

Dairy free

Freezer safe

Gluten free

Low fat

Low sugar

Nut free

Vegan

Vegetarian

Nutritional information explained

Carb counting

The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.

Traffic light symbols / colours

Red = high
Amber = medium
Green = low

Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.

Red

High

Amber

Medium

Green

Low

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© The British Diabetic Association operating as Diabetes UK,acharity registered in England and Wales (no. 215199) and in Scotland (no. SC039136). A company limited by guarantee registered in England and Wales with (no.00339181) and registered office at Wells Lawrence House, 126 Back Church Lane London E1 1FH

Nut roast (2024)

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Ingredients

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