Moroccan spiced nut roast

7
Total Time
1hr 50 min
Prep
20 min
Cook
1hr 30 min
Serves
6
Difficulty
Easy
A delicious veggie roast with a Moroccan twist.

Ingredients

Calorie controlled cooking spray

10 spray(s)

Butternut Squash

800 g

Cashew Nuts

150 g

Wholemeal bread, sliced

4 slice(s), medium

Onion(s)

1 medium

Garlic

1 clove(s)

Paprika

1 teaspoons, level

Ground Cinnamon

½ teaspoons, level

Ground Cumin

½ teaspoons, level

Mushrooms

400 g

WW Soft Cheese with Roasted Onion & Chive

100 g

Parsley, fresh

2 tablespoons

Instructions

  1. Preheat the oven to gas mark 4/180°C/fan oven 160°C. Mist a 450g loaf tin with cooking spray and set aside. Place the butternut squash in a roasting tin, mist with cooking spray and roast for 30 minutes or until tender. Mash and set aside.
  2. Blitz the cashews briefly in a food processor to roughly chop them. Tip into a bowl, and blitz the bread to make crumbs. Add to the nuts and set aside.
  3. While the squash is roasting, mist a pan with cooking spray and fry the onion for 5 minutes, or until softened. Add the garlic and spices and fry, stirring, for 1 minute. Add the mushrooms and fry, stirring for 10–15 minutes or until softened and any liquid has evaporated. Add the vegetables to the cashews and stir in the mashed squash and Soft Cheese with Roasted Onion and Chive with the parsley. Season and stir to combine.
  4. Press the nut mixture into the loaf tin and bake for 1 hour or until firm and browned. Slice into 12 and serve 2 slices per person with your choice of roast dinner trimmings.

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