Cook From Frozen Squash Nut Roast Recipes

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
• Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
• Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

HONEYED SQUASH & NUT ROAST CAKE

Steps:

• Put the mixed nuts into the bowl of a food processor and blitz until finely chopped, then tip out into a bowl. Alternatively, roughly chop using a knife. Put the carrot, celery and onion in a frying pan. Cut the long, thin half of the squash in half lengthways or into quarters (depending on how wide it is) and slice into long, thin slices using a sharp knife or mandoline (reserve the thicker bulb half of the squash for another recipe).
• Drizzle the oil over the veg in the frying pan, then fry for 15-20 mins over a low-medium heat until golden and soft. Scrape the mixture into the chopped nuts and stir in 2 tbsp honey, the chestnuts and nut butter. Stir everything together, then season.
• Oil a 20cm springform cake tin and line the base with baking parchment. Arrange 3-5 sage leaves in the tin, face-down. Finely chop the rest of the sage leaves and add them to the nut mixture. Arrange some of the squash slices in the base of the tin, laying them neatly so the layers overlap slightly to form a spiral pattern. Drizzle over ½ tbsp of the remaining honey. Spoon in half the nut mixture, pressing it firmly into the tin with the back of a spoon, then top with another layer of squash, this time in a single layer rather than overlapping - this will make it easier to cut later. Drizzle over the rest of the honey. Spoon in the remaining nut mixture and press it in firmly with the back of a spoon. Any remaining squash will keep in the fridge for up to three days to use in tarts and quiches, or to be grilled for salads.
• Heat the oven to 180C/160C fan/gas 4. Cover the tin with foil and roast for 30 mins, then uncover and roast for another 20 mins until the top of is golden and crisp. Leave to rest for 15 mins, then invert onto a plate and cut into wedges to serve.

COOK-FROM-FROZEN SQUASH NUT ROAST

Steps:

• Heat the oven to 200C/180C fan/ gas 6 and toss the squash with 2 tbsp of the olive oil. Tip into a roasting tin and cook for 30 mins, turning halfway, until cooked through and golden at the edges. Tip into a bowl.
• Put the porcini mushrooms in a small heatproof bowl, cover with boiling water and soak for 10 mins before scooping out and finely chopping. Reserve the soaking liquid.
• Heat the remaining 2 tbsp oil in a non-stick frying pan and cook the button and porcini mushrooms and the onion for 10-15 mins until the liquid from the mushrooms has evaporated and the veg has started to caramelise. Tip in the garlic and rosemary and cook for 1 min more. Tip into the bowl with squash and add the breadcrumbs, lentils and all the nuts. Season, mix well and taste for seasoning. Add 50ml of the porcini soaking liquid - you want the mixture to be moist but not wet. Use a fork to mash the everything together - you want it to come together almost as a dough, not separate components.
• Line a 900g loaf tin with a long strip of baking parchment. Spoon half of the butternut squash mixture into the bottom of the tin, pressing to prevent any gaps. Lay the courgette slices in an even layer on top, then add a layer of roasted red peppers and finally the remaining squash mixture, pressing again. Leave to cool completely, then wrap tightly. Will keep frozen for up to three months.
• Heat the oven to 190C/170C fan/ gas 5. Unwrap and bake the nut roast from frozen for 1 hr, or until a small knife slides through easily and it is piping hot in the centre.
• For the spiced nut topping, tip all of the nuts onto a baking tray, toss with a little salt and the spices, and bake in the oven along with the roast for 8 mins until browned slightly and smelling toasty. Put the caster sugar into a small pan with 75ml water and heat until the sugar has melted. Tip the nuts into a bowl and toss with the sugar syrup, then return to the baking tray and bake for 10 mins more until sticky. Turn the roast out onto a platter or board and top with the spiced nuts and the parsley.