If you’re looking for an alternative to the traditional nut roast, this Pumpkin and Hazelnut Roast is sure to delight.

Many nut roast recipes contain very strong flavours such as stilton and chestnuts, this recipe yields a milder flavoured yet very tasty, herbalicious nut roast that is great with freshly roasted and prepared vegetables.



225g cooked & mashed pumpkin

170g spring onions finely chopped

150g hazelnuts

approx. 20g butter [for greasing and frying]

50g chestnut mushrooms, finely chopped

100g herby cream cheese

2 tbsp chopped fresh sage

1 free-range egg, beaten


Pre-heat the oven to 180C.

Grease a loaf tin approximately 20cm x 10cm x 7cm, then line with foil, and grease this generously.

Place the hazelnuts in a food bag and smash with a rolling pin [you are looking for roughly broken up pieces].

Toast the hazelnuts in a large pan over a medium heat until starting to colour, then set aside. Turn the heat down to medium, add the butter and chopped onion and cook for 5 minutes. Add the mushrooms and cook for another 5 minutes until nicely softened.

Add the mashed pumpkin, sage and soft cheese followed by the beaten egg. Season and stir together well.

Spoon into the prepared tin and cover with buttered foil

Bake in the centre of the oven for 30 minutes

Remove the foil from the top and put the loaf back in the oven for another 10 minutes.

Take out of the oven, cover back up with foil and allow to rest for 5-10 minutes before turning out onto a plate and serving