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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
Steps
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