Yesterday I took an afternoon off and spent it mooching around a couple of supermarkets. I very rarely shop in-store these days (unless it's a quick dash to our local coop, or visiting the butcher or fish monger) and find myself frustrated by lack of availability from the supermarket that dispatches my online order. The idea of wandering the isles without the pressure of time or any sense of urgency was appealing. During my leisurely browse I picked up a copy of BBC Good Food Magazine's Vegetarian Christmas.

With varying degrees of success when it comes to my veggie meal making, I figured this issue was bound to include a number of show stoppers that might help me meet my target of 25% plant based meals cooked over the course of 2020.

I had already picked up some mixed squashes with no set idea of what to do with them, but with memories of mixed squash with mustard seeds and cashews still fresh in my mind I was pretty sure I could put them to good use.

With the crookneck squash already bought, this recipe jumped out as the perfect dish to make from the vegetarian Christmas magazine (albeit I would be replacing butternut squash with my mixed variety). Billed as a celebration dish, I was hopeful for impressive results.

Not only did this dish look pretty on the table, it tasted amazing. We've eaten a variety of nut roasts over the course of the year and this honeyed squash and nut roast cake recipe was by far the best with plenty leftover for magnificent weekday lunches.