Nut Roast

Mini Butternut Squash Nut Roast Cups

Muffin-sized nut roast cups packed with the classic wholesome flavours of rosemary and thyme with sweet, dried cranberries and roasted chestnuts. These savoury cups are naturally vegan, gluten-free and are a great vegan roast dinner starter option.

Makes 12


  • 1 medium butternut squash
  • Olive oil
  • Salt and pepper

For the filling:

  • 100g (3.5 oz) quinoa or bulgur wheat (or half and half)
  • 100g (3.5 oz) mushrooms, small dice
  • 3 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 100g (3.5 oz) chestnuts, chopped
  • 50g (1.7 oz) dried cranberries
  • 1 tbsp tamari
  • 4 tbsp nutritional yeast
  • 2 tbsp ground chia or flax seeds + 6 tbsp water
  • 100g (3.5 oz) hazelnuts, chopped
  • 60g (2.1 oz) oat flour

  • To serve: • Cranberry sauce (see recipe)


  1. Preheat the oven to 180°C Fan/200°C/ 400°F/Gas 6 and slice the squash in half. Rub with olive oil, salt and pepper and roast, cut-side up for 50-60 minutes until really tender. Allow to cool slightly, scoop out and discard the seeds and mash the flesh — weigh out 300g (10.5 oz).
  2. Meanwhile, cook the quinoa/bulgur wheat according to packet instructions. Fry off the mushrooms and garlic in 1 tbsp olive oil for 10 minutes, then add the thyme, rosemary, chestnuts, dried cranberries, tamari and cooked quinoa/bulgur wheat. Cook for 2 minutes.
  3. Stir the chia/flax seeds with the water and leave to form a gel for 5 minutes.
  4. Place the mashed squash in a bowl and add in the mushroom-grain mix. Pour in the nutritional yeast, chia/flax gel, hazelnuts and oat flour. Stir really well to a thick mix.
  5. Grease 12 muffin holes with butter/oil and place two strips of parchment into each hole so you can lift out the cups.
  6. Divide the mix into 12 pieces, roll into balls and press into the muffin holes. Press down to compact the cups and bake for 25 minutes until golden and crisp.
  7. Allow to cool on a wire rack for 20 minutes before carefully removing from the tray. Serve with lots of homemade cranberry sauce and other roast dinner essentials. These will keep in the fridge in an airtight container for 3 days or freeze well.

Recipes by Amy Lanza, Nourishing Amy,