How To Make Honeyed Squash & Nut Roast Cake
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Serves:
Ingredients
- 1 small butternut squash, peeled and diced
- 1 tbsp olive oil
- 1/4 cup honey
- 1 cup breadcrumbs
- 1/2 cup mixed nuts, chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion becomes translucent.
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Add the diced butternut squash to the skillet and cook until tender, about 10 minutes.
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In a separate bowl, combine the breadcrumbs, chopped nuts, dried thyme, dried sage, salt, and pepper.
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Add the cooked butternut squash mixture to the bowl with the breadcrumbs and mix well.
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Grease a loaf pan and pour the mixture into it, pressing it down firmly.
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Drizzle the honey over the top of the loaf.
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Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
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Allow the loaf to cool for a few minutes before slicing and serving.
Nutrition
- Calories : 280kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 220mg
- Total Carbohydrates : 43g
- Dietary Fiber : 6g
- Sugar : 15g
- Protein : 6g
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