Jewelled squash chestnut mushroom wreath
Ingredients
- 800g butternut squash peeled and chopped into 1cm cubes (prepared weight)
- 2 tbsp olive oil plus extra for the tin and for the sage leaves
- 2 onions finely chopped
- 400g chestnut mushrooms chopped
- 4 tbsp ground flaxseed
- grating of nutmeg
- 8 sage leaves 4 finely chopped, 4 left whole
- 50g fresh breadcrumbs
- 4 rosemary sprigs leaves picked and finely chopped
- 400g can green lentils drained, or 270g cooked green lentils
- 160g cooked chestnuts (vacuum- packed or canned), finely chopped
- 125g mixed dried fruit (we used a mix of cranberries and apricots), roughly chopped
- 1 orange juiced
Instructions
Jewelled squash, chestnut & mushroom wreath serves 10 original recipe by BBC Good Food.
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