Butternut squash nut loaf Bundt with onion gravy

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Butternut squash nut loaf Bundt with onion gravy
Serves 6
110g cooked quinoa
1 small butternut squash, peeled, deseeded and chopped into 2cm chunks
3 tbsp olive oil
1 onion, diced
2 garlic cloves
1 celery stalk, diced
200g cooked chestnuts, chopped
200g chestnut mushrooms, finely chopped
1 tbsp vegetarian Worcestershire sauce
1 tbsp soy sauce
Salt and black pepper
75g fresh breadcrumbs
160g dried fruit, (e.g. cranberries, apricots)
170g mixed nuts, (e.g. hazelnuts, cashews, walnuts, pistachios)
Handful of fresh herbs, (ideally some rosemary, parsley, sage and thyme), leaves picked and chopped
4 large eggs, whisked

For the onion gravy
1 tbsp butter
2 onions, thinly sliced
Few sprigs of thyme, or rosemary
1 tsp sugar
1 tbsp tomato purée
1 tbsp plain flour
425ml hot vegetable stock
  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a Bundt tin with a little butter and dust with flour, shaking out any excess. 
  2. Roast or steam the butternut squash until almost fully cooked. Set aside.
  3. Heat the olive oil in a large pan over a medium heat and cook the onion, celery and garlic for 3-4 minutes. Add the chestnuts and mushrooms and cook for 4-5 minutes until the mushrooms have released their liquid.
  4. Add the Worcestershire sauce and soy sauce and reduce until the mix is dry again. Season with sea salt and black pepper.
  5. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit, mixed nuts and herbs.
  6. Add the eggs, then stir well to combine. Season with salt and pepper. Transfer the mixture into the tin, then bake for 45-50 minutes or until cooked through and set.
  7. Meanwhile, make the onion gravy. Melt the butter in a large pan over a medium-low heat. Add the onion and herb sprigs and sprinkle with the sugar, then cook gently, stirring occasionally, for 15-20 minutes or until the onion is soft and lightly golden.
  8. Add the tomato purée and stir to combine. Sprinkle over the flour, then stir and cook for one minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened. Remove the herbs before serving.
  9. Remove the nut roast from the oven, then carefully turn it out of the tin. Garnish with some crispy kale, dried fruit and toasted nuts.

Per serving: 507kcals, 30.2g fat (5.9g saturated), 50.2g carbs (9.4g sugars), 13.8g protein, 6.4g fibre, 0.947g sodium