Cook from frozen squash nut roast

Ingredients

• 500g butternut squash, peeled and cut into 2cm cubes
• 4 tbsp olive oil
• 25g dried porcini mushrooms
• 200g button mushrooms, finely chopped
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 4 rosemary sprigs, leaves picked and finely chopped
• 50g dried breadcrumbs
• 250g pouch cooked puy lentils
• 50g blanched almonds, finely chopped
• 50g pecans, finely chopped
• 50g walnuts, finely chopped
• 1 small courgette, cut into 5mm slices lengthways
• 2 roasted red peppers, halved lengthways
• handful of flat-leaf parsley, to serve
• 50g blanched almonds
• 50g pecans
• 50g walnuts
• 1⁄4 tsp cayenne pepper
• 1⁄2 tsp ground cumin
• 75g caster sugar

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