Cook from frozen squash nut roast
Ingredients
- 500g butternut squash peeled and cut into 2cm cubes
- 4 tbsp olive oil
- 25g dried porcini mushrooms
- 200g button mushrooms finely chopped
- 1 onion finely chopped
- 4 garlic cloves finely chopped
- 4 rosemary sprigs leaves picked and finely chopped
- 50g dried breadcrumbs
- 250g pouch cooked puy lentils
- 50g blanched almonds finely chopped
- 50g pecans finely chopped
- 50g walnuts finely chopped
- 1 small courgette cut into 5mm slices lengthways
- 2 roasted red peppers halved lengthways
- handful of flat-leaf parsley to serve
- 50g blanched almonds
- 50g pecans
- 50g walnuts
- 1⁄4 tsp cayenne pepper
- 1⁄2 tsp ground cumin
- 75g caster sugar
Organization Tags
Tags easily organize your Recipe Library
Comments