Honeyed squash nut roast cake
Ingredients
- 300g mixed nuts (Brazil nuts, pecans, hazelnuts, walnuts and almonds all work well)
- 1 large carrot, grated
- 1 celery stick, grated
- 1 onion, grated
- 400-500g (½ medium) butternut squash, peeled, halved crosswise just above the bulb end
- 2 tbsp olive oil, plus extra for the tin
- 3 tbsp honey or maple syrup
- 180g vacuum-packed cooked chestnuts
- 50g almond, cashew or peanut butter
- small bunch of sage, leaves picked
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