Thursday, May 10, 2012

Butternut Squash and Cashew Nut Roast

Butternut squash is one of my favourite veggies, and not eating meat or dairy, a main source I get some protein from is nuts. YUM! (This is a great holiday recipe too, I had it at both Thanksgiving and Christmas)

Makes 2 portions
  • 1/2 large onion finely chopped
  • 1 clove garlic crushed
  • Extra virgin olive oil or nut oil (for roasting)
  • 1 cup peeled, de-seeded & cubed butternut squash            
  • 3/4 cup raw cashew nuts chopped roughly               
  • 1/4 cup raw peanuts chopped roughly                   
  • sage (to taste)
  • sea salt & fresh ground black pepper

  1. Pre-heat the oven to 420 degrees.
  2. Drizzle the squash with some oil, sprinkle with salt & pepper, the optional sage & roast for 30 mins, until it starts to look slightly golden.
  3. Fry the onion until golden brown in a skillet (using a drizzle of the oil), remove from heat & add garlic, let cook slightly taking care it doesn't burn.
  4. Turn the oven down to 370 degrees.
  5. Lightly mash the onions & garlic together with the butternut squash.
  6. Add the chooped cashews & peanuts, combine well, form into two patties about 1inch tall.
  7. Bake for 60mins at 370 degrees. Flip the patties half way through, covering with foil if they start to get too brown.
  8. Allow the patties to cool slightly before serving to avoid them breaking up.

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