Easy vegan nut roast

Ingredients

• 2 tbsp milled flaxseed
• 400g butternut squash peeled, deseeded and cut into 3cm chunks
• 3 tbsp olive oil, plus extra for the tin
• 2 tbsp za’atar
• 2 tsp ground cumin
• 2 tbsp ground coriander
• 1 red onion, finely chopped
• 1 celery stick, finely chopped
• 250g chestnut mushrooms, finely chopped
• 1 garlic clove, crushed
• 2 tbsp miso paste
• 200g shelled pistachios roughly chopped, plus extra to serve
• 100g cooked chestnuts, finely chopped
• 100g fresh breadcrumbs
• ½ small bunch of parsley, finely chopped
• 200g fresh or frozen cranberries
• 4 tbsp light brown soft sugar
• pomegranate seeds, to serve

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