Butternut squash nut loaf Bundt with onion gravy | easyFood

Ingredients

• 110 g cooked quinoa
• 1 small butternut squash, peeled
• 3 tbsp olive oil, deseeded and chopped into 2cm chunks
• 1 onion
• 2 garlic cloves, diced
• 1 celery stalk
• 200 g cooked chestnuts, diced
• 200 g chestnut mushrooms, chopped
• 1 tbsp vegetarian Worcestershire sauce, finely chopped
• 1 tbsp soy sauce
• Salt and black pepper
• 75 g fresh breadcrumbs
• 160 g dried fruit
• 170 g mixed nuts, (e.g. cranberries, apricots)
• Handful of fresh herbs, (ideally some rosemary, parsley, sage and thyme), leaves picked and chopped
• 4 large eggs, (e.g. hazelnuts, cashews, walnuts, pistachios), whisked
• 1 tbsp butter
• 2 onions, thinly sliced
• Few sprigs of thyme, or rosemary
• 1 tsp sugar
• 1 tbsp tomato purée
• 1 tbsp plain flour
• 425 ml hot vegetable stock