Gluten-Free Squash and Chestnut Bake

gluten free squash and chestnut bake

This nutty bake is made with butternut squash, chestnuts and forestière mushrooms and is ideal for sharing with the family on chilly days.

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 4 people

Preparation

Preheat oven to 200C/180F/Gas mark 6.

Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 minutes, stirring occasionally, until softened.

Add the mushrooms and rosemary or thyme and cook for a further 3-4 minutes until the mushrooms have softened, then add the chestnuts.

Pour in the cream and continue to heat for a further 2-3 minutes 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 minutes until piping hot and lightly golden in places.

Serve with gluten-free bread and a simple dressed green salad, if you like.

Ingredients

4 tbsp olive oil
1 medium onion, diced 
1 garlic clove, crushed
800g butternut squash, cut into 2.5cm chunks
1 x 250g pack forestière mushrooms
2 tbsp chopped rosemary or thyme leaves
1 x 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

Ingredients

4 tbsp olive oil
1 medium onion, diced 
1 garlic clove, crushed
800g butternut squash, cut into 2.5cm chunks
1 x 250g pack forestière mushrooms
2 tbsp chopped rosemary or thyme leaves
1 x 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

Preparation

Preheat oven to 200C/180F/Gas mark 6.

Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 minutes, stirring occasionally, until softened.

Add the mushrooms and rosemary or thyme and cook for a further 3-4 minutes until the mushrooms have softened, then add the chestnuts.

Pour in the cream and continue to heat for a further 2-3 minutes 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 minutes until piping hot and lightly golden in places.

Serve with gluten-free bread and a simple dressed green salad, if you like.