I have been looking for a nut-free, nut roast (if that makes sense!) for a while, for people with nut allergies, and was inspired this week by something in the Guardian. This is my variation on it, which adds parsnips for extra sweetness, as well as a few other tweaks. This turned out to be very filling and more-ish, and I will definitely be doing it again.
1 large butternut squash
3 large parsnips, peeled and diced
2 large carrots, peeled and grated
300g mushrooms, diced
5 tbs olive oil
1 large onion, diced
3 cloves of garlic, crushed
1 x 400g can of chick peas, drained
1 tbs dried thyme
1 tbs dried oregano
1 tbs fresh parsley, roughly chopped
3 tbs soy sauce
100g freshly grated breadcrumbs
Salt and black pepper, to taste
1. Preheat the oven to 180C.
2. Cut the butternut squash in half lengthways, deseed and score the flesh then drizzle 2 tbs of the olive oil over before sprinkling 2 tsp of the thyme and a generous sprinkling of salt and pepper. Add the parsnips to the roasting tray and also drizzle with oil. Roast for 45 minutes until soft.
3. In a large saucepan, saute the onion and garlic for 5 minutes before adding the grated carrots and chopped mushrooms together with the soy sauce. Cook gently for a further 5 minutes before adding the chickpeas.
4. Season the mixture and roughly mash the chickpeas with the back of a fork. Add the remaining herbs and simmer for a further five minutes.
5. Peel and roughly chop the butternut squash and add with the parsnips to the mixture.
6. Add the breadcrumbs and remaining herbs to the mixture then pour into a large greased loaf tin. Cover with foil and bake in the oven for 45 minutes until crispy.
7. Serve immediately with a tomato gravy and a selection of roasted vegetables.