Jewish Cookery | Kosher Recipes | Butternut Squash & Pistachio Nut Roast

Ingredients

• 400g butternut squash
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 teaspoon olive oil
• 1 red onion – peeled and roughly chopped
• 2 garlic cloves – peeled and minced
• 1 teaspoon ground turmeric
• 2 teaspoons ground cinnamon
• 75g pistachios -roughly chopped
• 100g almonds – roasted with skins on
• 100g dry orzo – cooked
• 50g dried cranberries
• Zest of 1 lemon
• 2 tablespoons fresh parsley
• 2 eggs
• Garnish: 1 pomegranate – seeds removed, 25g pistachio nuts – roughly chopped