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Squash and kale wreath recipe

23 ratings

For a vegetarian main with a difference, try this delicious croissant pastry wreath that's bursting with sweet butternut squash, roasted garlic and crumbly salad cheese. Assembling the dough wreath is a lot simpler than it seems, and it's definitely worth the extra effort for a Christmas Day showstopper that both veggies and non-veggies will love. See method

Serves 8
25 mins to prepare and 1hr 10 mins to cook, plus cooling
496 calories / serving
Vegetarian

Ingredients

1kg butternut squash, deseeded, peeled and chopped into small chunks
1½ tbsp olive oil
1 garlic bulb
130g kale
85g pine nuts
3 tbsp balsamic vinegar
flour, for dusting
2 x 350g packs croissant dough
200g pack reduced-fat salad cheese, crumbled
6 rosemary or sage sprigs, leaves picked and finely chopped
1 egg, beaten, to glaze

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2075kj
496kcal 25%
Fat
28g 39%
Saturates
11g 53%
Sugars
13g 14%
Salt
2.5g 41%

of the reference intake
Carbohydrate 45.6g Protein 16.5g Fibre 3.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss in the oil. Wrap the garlic bulb in foil and add it to the tin, then roast for 35 mins, stirring halfway through. Stir in the kale, pine nuts and vinegar; roast for 10 mins more.
Once cooked, remove the garlic bulb from the foil. Squeeze the cloves out of their skins into the veg; set aside to cool.
Meanwhile, line a large baking sheet with nonstick baking paper. Dust your work surface with flour and unravel the dough. Working quickly, cut along the perforations to make 12 triangles. Lay a triangle in front of you with the long side on the left: this is your 12 o’clock position. Lay another at 1 o’clock, so that it overlaps the first triangle right-hand point by 2-3cm. Repeat, adding the next at 2 o’clock and so on, working clockwise to make a 12-point star. Dust with a little flour if needed.
Stir the salad cheese and herbs through the veg, season, and arrange on the star in a ring with a 5cm hole in the middle. Fold the outer points over the filling, then fold the inner points over these so you have a ring with 12 large slits showing the filling. Pinch to seal. Brush with egg, then bake for 20-25 mins, covering with foil halfway through, until the dough is deep golden and crisp. Serve warm or at room temperature.

See more Christmas dinner recipes