Pop the squash in the oven with a coating of olive oil and sprinkling of fresh sage, salt, pepper and roast till nicely browned.
Strip the Cavalo Nero and blanch in salted water until tender but not soft, cool down and drain, chop finely and put to one side.
Roast your cashews, process and put to one side.
Grab a big pan and fry off the leek in some sunflower oil for 5 minutes. Add the ginger and roast squash and cook for two minutes more before mixing in the chopped cavalo nero. Put to one side.
Steam the parsnip, process and add to the ground cashews.
Grab another pan and cook off the onion till they are transparent then add the celery, cumin and cayenne cooking for another minute. Pour in the wine and bring it to the boil for a minute before taking off. Add the breadcrumbs, egg(Omit for a vegan version, the loaf still binds really well) and cashews, mixing well, try to aim for a moist sticky consistency, if its too dry add some more wine. Season with salt and pepper.
Line a loaf tin layering the cashews and squash mix and bake in the oven for 60 minutes till lightly browned.
Your done, best vegetarian christmas dinner to date! Unlucky turkey munchers!