Butternut Squash Chestnut Bake

Preheat oven to 200°C. Heat olive oil (4 tbsp) in a large pan. Cook onion (1) and garlic (1 clove) with butternut squash (800 g) for 10 mins, stirring until softened. Add chestnut mushrooms (250 g) and rosemary (2 tbsp) (or thyme) and cook for 3 mins until mushrooms soften. Stir in cooked chestnuts (180 g). Start 13m timer

Pour in dairy free cream (250 ml) and heat for 2 mins until bubbling. Season generously with [salt] and [black pepper] to taste. Transfer to a 1.8ltr gratin dish. Start 2m timer

In a food processor, pulse fresh parsley (3 tbsp), shelled pistachios (25 g), pine nuts (25 g), and sunflower seeds (25 g) until finely chopped with some chunky pieces. Scatter over the squash mixture and bake for 18 mins until piping hot and lightly golden. Serve with gluten-free bread and a simple dressed green salad. Start 18m timer