Butternut squash rice and nut roast - The Jewish Chronicle

Ingredients

• 1 butternut squash
• 2½ tbsp olive oil, plus extra for drizzling
• 1 large onion, finely chopped
• 1 leek, trimmed and finely chopped
• 125g chestnut mushrooms, quartered
• 2 fat garlic cloves, crushed
• 100g brown basmati rice, rinsed and drained
• 300ml vegetable stock
• 75g cooked chestnuts, roughly chopped
• 50g walnut pieces, toasted
• 50g hazelnuts, toasted and roughly chopped
• 50g dried cranberries
• 1 tbsp balsamic vinegar
• 3 tbsp chopped flat-leaf parsley
• 1 bushy sprig of thyme, leaves picked
• 2 bushy sprigs of bay leaves
• 2 bushy sprigs of rosemary
• 2 tbsp breadcrumbs
• 1 tbsp grated vegan Italian-style cheese
• Salt and freshly ground black pepper