Express Persian Nut Roast with Pistachios and Roasted Squash (Vegan)

Tip – This recipe and the sauce can both be made in advance on Christmas Eve. Once cooked and cooled, cover with food wrap and refrigerate until required. To re-heat, wrap in foil and heat gently in a medium to hot oven for approx. 30 mins before serving. Can also be eaten cold with salad.

  • Preheat the oven to 180c/160fan/Gas 4.
  • Place the prepared squash into a baking tray, drizzle with 1 tbsp oil and roast for 20-25 minutes until golden and cooked through.
  • Take half of the cooked squash, place into a small bowl, and using the back of a fork, squash until a puree is formed. Add the sumac, mix well and set aside.
  • Select Brown/Sauté on the Crockpot Express and allow to heat.
  • Add the remaining 1 tbsp oil to the inner bowl, add the onion and sauté until beginning to soften, approx. 2 minutes. Add the garlic and stir fry for a further minute.
  • Stir in the cumin, coriander, chilli, turmeric and cinnamon and cook briefly to release the flavours.
  • Remove from the heat.
  • In a separate mixing bowl, add the apricots, cranberries, lemon zest, fresh coriander, mint, pistachios, grains, flaxseeds and the roasted squash chunks and puree.
  • Stir in the cooked onion mixture and a little salt and pepper.
  • Pile into the prepared loaf tin and smooth the top
  • Cut out a rectangle of baking parchment and a slightly bigger piece of foil.
  • Cover the nut roast with the parchment and secure with the foil sheet crimping the edges around the loaf tin.

Tasty Tomato Sauce

  • Heat a medium sized frying pan, add the oil and diced onion and sauté until softened and translucent, approx. 6-8 minutes over a gently heat
  • Add the garlic, oregano, cinnamon, chilli and saffron and stir to combine, cook for a further 2 minutes until fragrant.
  • Stir in the tomatoes and ½ can of water and simmer gently for approx. 15 minutes until the onions are cooked and the sauce has thickened.
  • To achieve a smoother consistency, remove the cinnamon stick and blitz with a hand blender until smooth, adjust the seasoning and stir in the pomegranate molasses.

 

 

Servings

1-2

Ingredients

  • 300g butternut squash peeled and cut into 1 cm chunks
  • 2 tbsp vegetable oil
  • 1 tbsp sumac
  • 1 small red onion, approx 100g, finely diced
  • 1 large clove of garlic, finely chopped
  • 1 generous tsp ground cumin
  • 1 generous tsp ground coriander
  • ½ tsp dried chilli flakes
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 x 40g snack pack dried apricots, finely chopped
  • 50g dried cranberries, cut into halves
  • Zest of ½ lemon
  • 20g fresh coriander, roughly chopped
  • Small handful of fresh mint leaves, roughly torn
  • 100g shelled pistachios, blitzed in a food processor to give a coarse powered texture with a few chopped nuts.
  • 150g cooked grains or brown rice
  • 2 tbsp ground flaxseeds, mixed with 5 tbsp water

 

Tasty Tomato Sauce

  • 1 tbsp vegetable oil
  • 1 red onion, approx. 150g finely diced
  • 1 large clove of garlic, finely chopped
  • 1 tsp dried oregano
  • 1 stick of cinnamon
  • Pinch dried chilli flakes
  • Pinch of saffron or ½ tsp turmeric
  • 1 x 400g tin good quality chopped tomatoes
  • 1 tbsp pomegranate molasses or balsamic vinegar