Gluten-free squash and chestnut bake recipe
Created by The Tesco Recipes team
This nutty bake is made with butternut squash, chestnuts and forestière mushrooms and is ideal for sharing with the family on chilly days or as part of a festive celebration. Serve this vegan and gluten-free recipe with a simple green salad for a winning dish.
See method- Serves 4
- Takes 55 mins
- 494 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 4 tbsp olive oil
- 1 medium onion, diced
- 1 garlic clove, crushed
- 800g butternut squash, cut into 2.5cm chunks
- 250g pack chestnut mushrooms
- 2 tbsp chopped rosemary or thyme leaves
- 180g pack cooked and peeled chestnuts, crumbled if large
- 250ml dairy-free alternative to cream
- 3 tbsp chopped parsley
- 25g shelled pistachios
- 25g pine nuts
- 25g sunflower seeds
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Shop ingredientsEach serving contains
- Energy
- 2060kJ 494.0kcal
- Fat
- 33g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 16g
of the Reference intake
Carbohydrate 39.8gProtein 10.0gFibre 5.7g
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- Preheat oven to gas 6, 200°C, fan 180°C. Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 mins, stirring occasionally, until softened. Add the mushrooms and rosemary or thyme and cook for a further 3-4 mins until the mushrooms have softened, then add the chestnuts.
- Pour in the cream and continue to heat for a further 2-3 mins until the cream bubbles. Remove from the heat and season generously to taste. Stir again, then transfer to a 1.8ltr gratin dish.
- Put the parsley, nuts and seeds in a food processor and whizz until finely chopped yet still retaining some chunky pieces. Scatter over the butternut squash mixture in the gratin dish and bake for 15-20 mins until piping hot and lightly golden in places. Serve with gluten-free bread and a simple dressed green salad, if you like.
- See more Vegan recipes
