Honeyed Squash & Nut Roast Cake Recipe

Honeyed Squash & Nut Roast Cake Recipe

How To Make Honeyed Squash & Nut Roast Cake

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Preparation: 20 minutes
Cooking: 45 minutes
Total: 65 minutes



  • 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


  1. Preheat the oven to 375°F (190°C).

  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion becomes translucent.

  3. Add the diced butternut squash to the skillet and cook until tender, about 10 minutes.

  4. In a separate bowl, combine the breadcrumbs, chopped nuts, dried thyme, dried sage, salt, and pepper.

  5. Add the cooked butternut squash mixture to the bowl with the breadcrumbs and mix well.

  6. Grease a loaf pan and pour the mixture into it, pressing it down firmly.

  7. Drizzle the honey over the top of the loaf.

  8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.

  9. Allow the loaf to cool for a few minutes before slicing and serving.


  • 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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