Hey there, Placerville pals! Are you tired of the same old turkey taking center stage at your holiday table? Well, buckle up, buttercup, because we’re about to take your taste buds on a wild ride with a Chestnut and Cashew Nut Roast that’ll make even the most devoted carnivores do a double-take.

The Nutty Backstory

Picture this: It’s 1988, and our intrepid recipe creator meets her future hubby. The sparks fly, not just because of their shared vegetarianism but because of his well-thumbed copy of the Cranks Recipe Book.

Fast-forward to today, and nut roast has become a holiday staple, outlasting trends like goat cheese salads and tofu noodles. Because, let’s face it, when you’re wearing a paper hat and a tinsel scarf, you want something with a bit more oomph on your plate.

The Star of the Show

This isn’t your grandma’s nut roast, folks. We’re talking a moist, flavor-packed Cashew and Chestnut Roast that’ll have you questioning everything you thought you knew about vegetarian main dishes. It’s got butternut squash and carrot mash for extra veggie goodness, and it’s 100% vegan. That’s right; no animals were harmed while making this showstopper.

Let’s Get Cooking!

Ingredients (serves six hungry Placerville residents):

• 1 medium onion, finely chopped (because no one likes biting into a chunk of onion)
• 2 cloves of garlic, finely chopped (vampire protection included)
• 1 tbsp olive oil (liquid gold, baby!)
• 300g butternut squash, peeled and roughly chopped
• 200g carrots, roughly chopped
• 150g cashew nuts (the fancy pants of the nut world)
• 150g cooked and peeled chestnuts (because life’s too short to peel your own)
• 120g breadcrumbs (stale bread finally has a purpose!)
• 1 tbsp tahini (sesame magic)
• 1/2 tsp each of dried rosemary, sage, and thyme (sing it with me: “Parsley, sage…”)
• 1 tsp yeast extract (Marmite for the Brits, Vegemite for the Aussies)
• 1 tsp tomato puree (for that umami kick)
• 2 tsps paprika (because life needs a little spice)
• Salt and pepper (to taste, not to sneeze)

The Magic Method:

1. Preheat your oven to 350°F. If it were any hotter, we’d be in Death Valley.
2. Fry the onion in oil until it’s soft and starts to color. Add garlic and fry for two more minutes. Try not to eat it all straight from the pan.
3. Steam or boil the carrots and squash until they’re soft enough to mash. Go wild with that potato masher!
4. Grind the cashews and chestnuts in a food processor. Don’t go too crazy – we want ground nuts, not nut dust.
5. Mix everything in a bowl. It’s like edible Play-Doh for grown-ups!
6. Press the mixture into a greased 2-lb loaf tin or ring mold. Get creative with your shaping—it’s your roast, after all.
7. Cover with foil and bake for an hour. Remove the foil and bake for another ten minutes. Your kitchen will smell amazing.
8. Let it stand in the tin for 10 minutes. Patience is a virtue, folks.
9. Turn it out onto a fancy plate or board. Time to show off!
10. Decorate with rosemary sprigs, fresh thyme, and cranberries. Make it Instagram-worthy!

Serving Suggestions

This roast is more versatile than a Swiss Army knife. Serve it hot with all the trimmings for a festive feast, at room temperature for a fancy picnic, or cold in sandwiches the next day (if there’s any left, that is).

Have a Tasty Thanksgiving!

So there you have it, Placerville peeps – a nut roast that’s nuttier than a squirrel’s winter stash and tastier than anything you’ve ever wrapped in pastry. It’s the perfect centerpiece for your holiday table, whether you’re vegan, vegetarian, or just looking to shake things up this year.

And hey, while you’re planning your holiday feast, don’t forget to check out our Thanksgiving Guide 2024. It’s packed with more tips than a porcupine at a balloon factory!

Remember, in Placerville, we don’t just eat our nuts – we roast them, shape them, and serve them with style. Happy cooking, and may your holidays be as nutty as this roast!

Source: thinlyspread.co.uk
Header Image Source: thinlyspread.co.uk