Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (2024)

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Persian squash & pistachio roast

Served with lightly spiced tomato sauce

  • Gluten-freegf
  • Vegetarianv

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (2)

Served with lightly spiced tomato sauce

“The brash, punchy flavours of Persian cooking lend themselves perfectly to veggie-based dishes – and to Christmas. ”

Serves 6 to 8

Cooks In1 hour 55 minutes

DifficultyShowing off

Jamie MagazineVegetablesChristmasDinner PartyMains

Nutrition per serving
  • Calories 522 26%

  • Fat 32.6g 47%

  • Saturates 7.8g 39%

  • Sugars 22.3g 25%

  • Salt 1.5g 25%

  • Protein 19.6g 39%

  • Carbs 41g 16%

  • Fibre 5.5g -

Of an adult's reference intake

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (3)

Recipe From

Jamie Magazine

By Anna Jones

Tap For Method


  • 400 g squash
  • olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 50 g dried apricots
  • 50 g sour cherries or cranberries
  • 2 tesapoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 lemon
  • 1 bunch of fresh coriander , (15g)
  • 200 g tinned or vacuum-packed chestnuts
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 100 g shelled pistachios
  • 100 g almonds
  • 100 g cooked quinoa or brown rice
  • 2 medium free-range eggs , (or to make it vegan, 2 tablespoons of chia seeds mixed with 6 tablespoons of water and left to soak)
  • 1 pomegranate
  • 2 cloves of garlic
  • 1 small onion
  • 2 fresh red chillies
  • 1 stick of cinnamon
  • ½ a bunch of fresh thyme
  • 1 pinch of turmeric
  • 2 x 400 g tins of quality plum tomatoes
  • 1 tablespoon balsamic vinegar
  • FETA
  • 200 g feta cheese , optional
  • 1 lemon , optional
  • 1 teaspoon coriander seeds , optional

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The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (4)

Recipe From

Jamie Magazine

By Anna Jones

Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4. Grease a 24cm loose-bottomed tart tin with a little olive oil.
  2. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil and sea salt and black pepper, and roast for 20 to 25 minutes.
  3. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts.
  4. In a frying pan over a medium heat, cook the onion in a little oil for 10 minutes or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside.
  5. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs (or chia seed mix) and the onion.
  6. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too.
  7. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 to 50 minutes, or until set.
  8. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric.
  9. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
  10. If using the feta, place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate.
  11. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Set aside.
  12. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter.
  13. Scatter the loaf with the feta (if using), and the pomegranate seeds. Serve with the sauce in a side bowl.

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Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (11)

Recipe From

Jamie Magazine

By Anna Jones

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (2024)


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