Anne says; meat eaters and vegetarians alike will love this vegetarian roast.
Ingredients:
- 600 g (peeled weight) butternut squash, cut into 2cm cubes
- 2 tbsp sunflower oil
- 1 large onion, finely chopped
- 3 garlic cloves, sliced
- 290 g red peppers, roasted or in brine, drained well on kitchen paper and finely chopped
- Few sprigs of basil, parsley and thyme, leaves chopped
- Grating of fresh nutmeg
- 1 tbsp Dijon or wholegrain mustard
- 50 g pitted olives, green or black, sliced
- 200 g of chestnuts, from a tin, coarsely chopped in a food processor
- 125 g fresh wholemeal or white breadcrumbs
- 75 g toasted flaked almonds
- 100 ml white wine
- 150 g Dolcelatte or Cashel Blue cheese, crumbled
For the sauce:
- 100 g shallots, finely chopped
- 1 tbsp oil
- 1 tbsp tomatoe puree
- 150 ml red wine
- 150 ml vegetable stock
- Few sprigs of basil, chopped
Method:
Preheat the oven to 220 C/ 425 F/ Gas 7.
Toss the squash on a baking tray with 1 tbsp oil. Roast for 25- 30 minute until golden. Meanwhile, fry the onion and garlic in the remaining oil until softened. Remove from the heat and mix with the squash, peppers, herbs, nutmeg, mustard, olives, chestnuts, breadcrumbs, 50 g almonds and the wine. Mix well.
Turn the oven down to 200 C/ 400 F/ Gas 6. Line a 2 lb loaf tin with baking paper, sprinkle the base with the rest of the almonds, then press in two- fifths of the mixture. Spoon the cheese down the middle, then spoon the remaining nut mixture over and around the cheese to cover completely. Pat down gently.
Bake for 45- 50 minutes. Leave for 10 minutes before turning out and slicing.
To make the sauce, fry the shallots in the oil, add tomato puree and cook for 1 minute. Pour in the wine and stock, and simmer for 5 minutes. Stir in the chopped basil, season well and serve with the veggie roast.
