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Squash, sage and chestnut layer cake

Vegetarian Cake Recipe With Squash, Sage and Chestnuts

Squash, sage and chestnut layer cake

Name: Squash, sage and chestnut layer cake
Total time: 2 h 45 min
Yield: Serves 4-6
Ingredients: butter; 2 large onions halved and finely sliced; 1 red chilli finely chopped; 1 tsp ground cumin; ½ a small bunch chopped sage; 400g floury potatoes peeled; 800g butternut squash peeled; 100ml crème fraîche; 100g cheddar grated; a handful of leaves sage; 50g dried cranberries; 100ml hot vegetable stock; 2 onions grated; 75g butter; 1 vac-pack chestnuts chopped; 150g fresh white breadcrumbs; a handful parsley finely chopped

Janine Ratcliffe

Published: October 8, 2015 at 8:00 PM

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Serves 4-6

Easy

Total time: 2 hrs and 45 mins

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If you need a vegetarian main for your Christmas dinner. Look no further! This layered cake of butternut squash, potato and fresh sage stuffed with a cranberry and chestnut stuffing looks impressive and tastes delicious

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Ingredients

Nutrition

butter
2 large onions

halved and finely sliced
1 red chilli

finely chopped
1 tsp ground cumin
½ a small bunch chopped sage
400g floury potatoes

peeled
800g butternut squash

peeled

CHEESE SAUCE

100ml crème fraîche
100g cheddar

grated
a handful of leaves sage

CHESTNUT STUFFING

50g dried cranberries
100ml hot vegetable stock
2 onions

grated
75g butter
1 vac-pack chestnuts

chopped
150g fresh white breadcrumbs
a handful parsley

finely chopped

Nutrition: per serving

kcal582
fat26.6g
carbs67.6g
fibre9.5g
protein13.3g
salt1.1g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. To make the stuffing, put the cranberries in a bowl and pour over the vegetable stock. Leave to soak for 10 minutes.
step 2

Put the grated onion in a pan with the butter and cook until the onion is softened. Stir in the chestnuts, breadcrumbs, parsley, cranberries and stock, mix well and season.
step 3

Heat a large knob of butter in a pan and cook the sliced onion for about 20-30 minutes, or until completely soft and golden. Add the chilli, cumin and sage and cook for a minute. Slice the potatoes and squash separately in a food processor or with a mandolin. Melt another knob of butter and brush the inside of a 20cm non-stick springform cake tin.
step 4

Line the bottom of the tin with an overlapping layer of squash (this will be your top when you turn it out, so make it pretty). Divide the rest of the squash into 2 and add half of it, tucking some of the sliced sage and onion mix between. Add half the stuffing and pack it down lightly. Add all the sliced potato, layering it with more onion and sage mix. Repeat the layering with the rest of the squash and stuffing mix. Cover with foil, put on a baking tray and bake for 2 hours, or until tender. Leave to sit for 10 minutes before turning it out.
step 5

Put the crème fraîche and cheddar in a pan and melt them together. Stir in the sage and season. Serve with the cake and a green salad.

Check out our vegetarian Christmas recipes here...

Vegetable Terrine With Beetroot And Goat's Cheese

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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