Nut roast

Name: Nut roast
Cuisine: British, European
Ingredients: 100g butternut squash, boiled, then mashed; 1 tbsp rapeseed oil; 1 onion, finely chopped; 1 red pepper, finely chopped; 2 cloves garlic, crushed; 150g mixed unsalted nuts (almonds. walnuts, Brazil nuts, hazelnuts); 2 eggs, lightly beaten; 150g ground almonds; 200g pack cooked chestnuts, finely chopped; pinch pepper; 2 tbsp water; pinch ground nutmeg; 100g spinach, cooked and well drained (130g frozen and defrosted, or 250g fresh); 25g dried cranberries