This meat-free main is filling, delicious, warming and gluten free. Serve with a tomato salad, broccoli, or cabbage for a colourful plate. Can be made in advance or frozen.

Method

• Preheat oven to 200°C.
• Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 mins, stirring occasionally until softened. Add the mushrooms and thyme and cook for a further 3-4 mins until the mushrooms have softened, then add the chestnuts.
• Remove from the heat, stir in the cream or yoghurt and season generously to taste. Transfer to a 1.8ltr ovenware dish.
• Put the parsley and nuts into a food processor and whizz until finely chopped yet still retaining some chunky pieces by blitzing on the pulse button.
• Scatter the topping over the butternut squash mixture and bake for 25-30 mins until piping hot and lightly golden in places.

Instagram: denises_kitchen