Christmas Chestnut Bake

Ingredients

2 tablespoons flax seed meal + 4 tablespoons water
10 oz butternut squash, peeled and chunked
1 yellow onion, diced
2 celery stalks, diced
2 small carrots, diced
1-2 cups veggie stock
5 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
2 teaspoons smoked paprika
2 tablespoons Nooch
¾ cup raw cashews
5 oz roasted chestnuts, peeled (about 20, or 1 cup)
¼ cup chickpea flour

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Method

Preheat your oven to 350F.

In a small bowl whisk together the flax meal and water and set aside.

Next, steam the butternut squash for 10 minutes and set aside.

Saute the onion, celery, and carrots, adding a bit of veggie stock as needed to keep from sticking. After a few minutes, add the garlic and saute for another minute.

Add the rosemary, sage, thyme, paprika, and nutritional yeast along with a bit more veggie stock and saute for another couple minutes. Kill the heat.

In your food processor, pulse the cashews and chestnuts into a coarse grind. Try not to make nut flour. We want it nice and coarse for texture.

In a large mixing bowl, add everything you’ve prepared above as well as the chickpea flour and mix well.

Spoon it into a baking dish or parchment-lined loaf pan and bake covered for an hour. Remove the foil and bake for another 30 minutes to an hour. The time here will depend very much on the size of the vessel you choose. A baking dish will require less time than a loaf pan.

Let sit for 10-20 minutes to cool. It will "rm up a bit more once cool, but don’t expect a typical dry loaf. Enjoy! This one is so delicious!