Harissa-spiced 'meatloaf' roast recipe

Ingredients

• 150g prepared butternut squash
• 2 tbsp olive oil
• 180g shiitake mushrooms, finely chopped (or a mixture of shiitake and regular)
• 1 red onion, finely chopped
• 3 garlic cloves, crushed
• 1 red pepper, deseeded and diced
• 2 tsp dried sage
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 2 tbsp harissa paste
• 125g slightly stale bread, torn
• 125g mixed nuts (or use mixed seeds for nut-free)
• 1 x 400g tin chickpeas, drained and rinsed
• zest and juice of 1 unwaxed lemon
• 150g tomato ketchup
• 2 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 2 tbsp maple syrup, or brown sugar to taste
• 2 tsp cumin seeds
• 1½ tsp garlic granules
• about 12 cherry tomatoes, halved, or 3 stalks of cherry tomatoes on the vine
• a handful of sage leaves, lightly sautéed until crisp (optional)