Freda’s Peanut Butter Butternut Nut Roast



500g butternut squash, diced into small cubes
2 tbsp olive oil
1 stick celery, finely diced
1 med courgette, finely diced
1 red onion, finely diced
1 carrot, grated
1 dsp ground coriander
1 dsp cumin
0.5 dsp turmeric
1 tsp chilli flakes
1 can (390g) green lentils, drained
50g raisins
2 tbsp soy sauce
60g plain flour (can be gluten free)
150g mixed nuts, roasted and chopped (we used walnuts, macadamia and almonds)
2 egg, beaten
100g Freda’s Peanut Butter (Cornish Sea Salt, Black Pepper & Sea Salt or Chipotle Chilli would work)
2 tsp freshly ground black pepper
Salt to taste.


  1. Drizzle the diced squash with 1 tbsp of the oil and roast at 180c for 30 minutes. Mash with a fork and transfer to a large bowl.
  2. Meanwhile, add the remaining olive oil, celery, onion, courgette, carrot and spices to a frying pan and gently fry for approx. 10 mins until softened.
  3. Then add this to the squash along with all the remaining ingredients, except the eggs. Mix thoroughly.
  4. Check the seasoning and add a little more salt if needed. Add the eggs and mix again until thoroughly combined.
  5. Transfer to a 2lb loaf tin, lined with greaseproof paper, and bake at 180c  for 1 hour. Check halfway and cover with foil if getting too brown.
  6. Leave to cool slightly before slicing. Delicious with chutney and salad. Can also be used cold for picnics/ packed lunches etc. Enjoy!

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