Festive Chestnut Cranberry Nut Roast

This chestnut cranberry nut roast is a hearty, festive main filled with roasted squash, mushrooms, herbs, lentils, nuts, and dried cranberries. With its rich texture, warm flavours, and seasonal ingredients, it makes a vibrant and satisfying centerpiece for holiday gatherings and winter dinners.

Hey, folks – I hope you’re all doing well!

As we move deeper into the holiday season, I love bringing out those cozy dishes that feel both hearty and celebratory. This nut roast blends chestnuts, cranberries, herbs, and vegetables into a beautifully rustic and flavourful loaf that is perfect for entertaining or a seasonal family dinner. So, let’s dive into this chestnut cranberry nut roast.

Why You’ll Love This Chestnut Cranberry Nut Roast

• Festive: Seasonal chestnuts, cranberries, herbs, and roasted squash create a naturally holiday-ready loaf.
• Hearty and Satisfying: Lentils, nuts, and vegetables give the roast structure and richness.
• Wonderful Texture: A combination of soft, crisp, crunchy, and tender elements in every slice.
• Make-Ahead Friendly: The roast can be assembled and baked ahead of time.
• Versatile: Works as a vegetarian main or a substantial side.

Flavour and Texture Profile

This roast blends earthy, sweet, savoury, and aromatic elements. The chestnuts bring mellow richness, the cranberries add brightness, and the herbs provide warmth. Roasted squash, mushrooms, lentils, and mixed nuts give layers of texture from soft to crunchy, while the cranberry sauce adds tart contrast.

Ingredients You’ll Need for This Chestnut Cranberry Nut Roast

• Butternut squash: Adds natural sweetness, body, and moisture when roasted.
• Mixed nuts: Provide crunch and richness throughout the loaf.
• Red lentils: Help bind the mixture and add a soft, hearty texture.
• Mushrooms: Contribute earthy richness and a hearty texture.
• Chestnuts: Offer mellow sweetness and a tender, festive bite.
• Dried cranberries: Add sweet, tart pops that brighten the loaf.
• Onion: Provides savoury depth and aromatic flavour.
• Garlic: Brings warmth and enhances the overall aroma.
• Butter: Adds richness and helps develop flavour when sautéing.
• Olive oil: Helps soften vegetables and adds subtle fruitiness.
• Smoked paprika: Adds warmth and gentle depth.
• Chilli flakes: Provide a touch of heat for balance.
• Nutmeg: Brings a subtle festive spice.
• Salt and pepper: Season the mixture and enhance all flavours.
• Fresh sage: Adds warm, herbal notes and seasonal aroma.
• Fresh rosemary: Brings aromatic, woodsy flavour.
• Almond meal: Adds extra richness and helps with structure.
• Fresh bread crumbs: Give stability and help hold the roast together.
• Eggs: Bind all the ingredients into a cohesive mixture.

Cranberry Sauce

• Cranberries: Create a bright, tart sauce to complement the roast.
• Orange juice: Adds citrus brightness and enhances the cranberry flavour.
• Water: Helps soften the berries as they cook.
• Warm spices: Optional additions that give extra holiday depth.
• Brown sugar: Sweetens the sauce and balances the tartness.

How to Make This Chestnut Cranberry Nut Roast

Here’s how to prepare this chestnut cranberry nut roast from start to finish.

Start by roasting the butternut squash with oil, salt, and pepper until soft and lightly caramelised. In a pan, cook the onion, garlic, and mushrooms with butter and olive oil until tender and fragrant, then add the herbs and spices. Combine the roasted squash, cooked vegetables, chestnuts, lentils, nuts, bread crumbs, almond meal, dried cranberries, and eggs, mixing until the mixture holds together.

Transfer the mixture to a greased loaf pan, pressing it firmly to shape. Bake until golden, fragrant, and set through the centre. Let the loaf rest briefly before slicing to maintain a clean structure.

For the cranberry sauce, simmer cranberries, orange juice, water, sugar, and optional spices until the berries burst and the mixture thickens. Serve the nut roast sliced with the warm cranberry sauce.

More Festive Holiday Mains

Looking for more festive cocktail mains ideas just like holiday Chestnut Cranberry Nut Roast? Be sure to check the recipes below:

• Festive Mini Nut Roast with Chestnuts, Rosemary and Cranberries
• Festive Mini Pistachio Nut Roasts with Chestnuts and Cranberries
• Venison Stew with Chestnuts, Pancetta and Brandy
• Duck Stew with Chestnuts, Cranberries and Prosciutto
• Cranberry Brie Prosciutto Flatbread – An Easy Festive Appetizer
• Beef Stew with Mushrooms, Chestnuts and Cranberries
• Festive Chestnut Sausage Pasta with Brandy and Pancetta

I’d love for you to try this Festive Chestnut Cranberry Nut Roast. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Print

Festive Chestnut Cranberry Nut Roast

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Vegetarian, Festive Mains

Servings

8-12

servings

Prep time

30

minutes

Cooking time

1

hour 

A festive chestnut cranberry nut roast made with squash, herbs, lentils, nuts, and cranberries. A hearty, flavourful vegetarian holiday main.

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Ingredients

• 1 small butternut squash + oil for greasing + salt and pepper

• 1 large onion, chopped

• 3 to 5 garlic cloves, chopped

• 1 tbsp. (15 g) butter

• 2 tbsp. (2 tbsp) olive oil

• 200 gr. brown mushrooms

• 200 gr. cooked and peeled chestnuts (I used vacuum-packed)

• 1 tsp. smoked paprika

• a pinch of chilly flakes

• 1/2 tsp. nutmeg, freshly grated

• salt and pepper

• a handful of fresh sage

• 1 tsp. fresh rosemary, chopped

• 1 cup cooked red lentils (canned would work too)

• 250-300 gr. mixed nuts, roughly chopped

• 3 tbsp. almond meal (optional)

• 2/3 cup fresh bread crumbs (I used small ciabatta)

• 1/3 cup dried cranberries

• 1 to 3 eggs

• Cranberry Sauce:

• 300 gr. fresh or frozen cranberries

• juice of 1 orange

• 1/4 cup water

• cinnamon, ginger, and nutmeg, a pinch (optional)

• 1/2 cup brown sugar

Directions

• Cut the butternut squash in half and remove the seeds. Brush with a little of olive oil, season with some salt and pepper, place the garlic inside, and roast in the preheated to 180 degrees C (360 degrees F) oven for about 20-30 minutes, depending on the size of your squash. It should be firm and sliceable – but quite softened.
  Remove from oven and let cool until easy to handle. Peel and cube (If some parts are soft, that’s fine. Just scope it out).You will need about 3 cups – reserve the leftovers for other recipes.
• In the meantime, heat the butter and olive oil and cook the onions and garlic, 5 minutes.
• Mince the mushrooms (In a blender or just finely chop), add into the pan, and cook 5 minutes.
• Add the chestnuts (roughly crumbled). Season with spices, add the herbs, cook 5 minutes. Off heat and cool a bit.
• Stir in the cooked and drained lentils (slightly mashed), nuts, almond meal (If using), bread crumbs, cranberries, and squash. Try and season more if necessary.
• Add 1 to 3 eggs, depending on the texture (If it’s moist enough, 1 egg would be enough) and mix well.
  Line a medium loaf tin with baking paper and lightly spray. Preheat oven to about 180 degrees C. (360 degrees F).
• Transfer the mixture into the loaf pan and press well (If you have some leftovers, place the mixture into a small dish or muffin tins).
• Bake for about 45-55 minutes (If the top is browning too fast, cover with some foil).
• Remove from the oven and let rest for about 20 minutes then flip the tin and gently remove the loaf.
• For the sauce, combine all the ingredients (spices are optional), bring to a boil, then simmer for about 15 minutes, until it has thickened.
• Serve the nut roast with the cranberry sauce.