Butternut squash nut roast wreath

Ingredients

serves 10

• 2 onions, roughly chopped
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 butternut squash, peeled and cut into small cubes
• 100g mushrooms, finely chopped (optional)
• 2 big handfuls of spinach
• 300g hazelnuts
• 4 tbsp pine nuts, toasted
• 4 tbsp sunflower seeds or pumpkin seeds, toasted
• 180g chestnuts, chopped
• 2 tbsp tamari
• 4 tbsp nutritional yeast
• 1 tbsp miso paste
• 1 tbsp whole grain mustard
• 1 tsp sea salt
• Zest of 1 lemon
• 1 tbsp maple syrup
• 2 tbsp fresh thyme, chopped
• Black pepper, to taste

Directions

1. Preheat the oven to 180°C. Grease a bundt tin.
2. Heat the oil in a medium pan. Add the onion and cook low heat until soft. Add the garlic and cook for a further minute.
3. Add the squash and mushrooms, and cook for 10 minutes until soft. Stir in the spinach and turn off the heat when wilted.
4. Toast the hazelnuts, sunflower seeds and pine nuts in a dry pan until slightly golden. Add them to a food processor and pulse a few times. Add them to the pan. Add all the remaining ingredients, and stir to combine.
5. Transfer the mix to the bundt tin and press it down firmly. Bake for 30 mintures. If the nut roast is browning too much on top, cover with foil. Bake for another 10 minutes.
6. Allow to cool then carefully flip onto a plate.