Description: This stunning vegetarian wreath is a showstopper centerpiece perfect for holidays or any special occasion. It features a savory and slightly sweet filling of roasted butternut squash, earthy mushrooms, hearty lentils, and festive chestnuts, studded with jewels of plump dried fruit. The fragrant sage leaves pressed into the base add a touch of elegance and flavor.
Why You Will Love This Recipe:
- Visually Impressive: The wreath shape is undeniably beautiful, and the “jeweled” topping of dried fruit and sage creates a vibrant and appetizing presentation.
- Flavorful and Festive: The combination of sweet squash, savory mushrooms, and nutty chestnuts provides a complex and satisfying flavor profile. The dried fruit adds a touch of sweetness and a festive touch.
- Versatile: This recipe can be made ahead of time, making it perfect for entertaining. It’s also easily adaptable to dietary needs – it’s vegetarian and can be made vegan with a few simple substitutions.
- Nutritious: Packed with vegetables, lentils, and nuts, this wreath is a healthy and filling meal.
- Delicious Hot or Cold: Whether serving warm or at room temperature, this dish will still hold its great flavor
Introduction:
In the realm of culinary creations, few dishes manage to captivate both the eye and the palate quite like a well-crafted wreath. More than just a meal, a wreath symbolizes unity, celebration, and the bounty of the harvest. This Jewelled Squash, Chestnut & Mushroom Wreath is more than just a recipe; it’s a culinary experience designed to delight your senses and bring warmth to your table. Imagine the aroma of roasted squash mingled with earthy mushrooms and fragrant sage, all encased in a beautifully shaped wreath adorned with jewel-like dried fruits.
This recipe is the result of careful consideration and experimentation, aiming to create a dish that is not only visually stunning but also packed with flavor and nutrition. The combination of sweet and savory elements, the textural contrasts, and the vibrant colors all contribute to a truly memorable dining experience. Whether you’re hosting a festive gathering or simply looking for a unique and satisfying vegetarian meal, this wreath is sure to impress.
We’ve taken the best of seasonal ingredients and combined them in a way that’s both familiar and exciting. The butternut squash provides a creamy sweetness, while the mushrooms offer an earthy depth. Chestnuts add a nutty richness, and the lentils contribute a hearty texture and protein boost. The dried fruit, plumped with orange juice, adds a burst of sweetness and a festive touch. The sage leaves pressed into the base infuse the entire wreath with their aromatic essence.
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
- Salt and pepper to taste
Preparation:
Step 1: Prepare the Dried Fruit Topping – In a small saucepan, combine the mixed dried fruit (cranberries and apricots) with the orange juice. Heat gently over a low heat for 5-10 minutes, or until all the juice has been absorbed and the fruit is plump and softened. This step is crucial for infusing the fruit with flavor and creating a visually appealing topping. The orange juice also helps to rehydrate the dried fruit, making it more succulent and enjoyable. Set aside to cool slightly.
Step 2: Roast the Butternut Squash – Preheat your oven to 200C/180C fan/gas 6. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil. Season generously with salt and pepper. Spread the squash in a single layer on a roasting tin. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring after 20 minutes to prevent burning. Roasting the squash brings out its natural sweetness and adds a depth of flavor that is essential to the wreath.
Step 3: Prepare the Bundt Tin and Aromatics – While the squash is roasting, lightly oil a 24cm bundt or savarin tin. Line the base with baking parchment for easy removal; you can cut smaller rectangular pieces of parchment and overlap them in the base. Heat the remaining 1 tablespoon of olive oil in a frying pan over a low heat. Add the finely chopped onions and cook until tender and translucent, about 8 minutes. Add the chopped chestnut mushrooms, season with salt and pepper, and cook for another 5-8 minutes, or until the mushrooms are soft and any liquid they’ve released has evaporated. Remove from the heat and allow to cool slightly.
Step 4: Combine the Flaxseed Binder – In a small bowl, mix the ground flaxseed with 8 tablespoons of hot water. Stir well and let it sit for a few minutes until the mixture becomes gel-like. This flaxseed mixture will act as a binder for the wreath filling, helping it hold its shape.
Step 5: Layer the Topping and Filling – Rub a little olive oil over the whole sage leaves and carefully arrange them in the base of the prepared bundt tin, creating a decorative pattern. Press the cooled dried fruit topping evenly over the sage leaves, ensuring the base is fully covered. In a large bowl, combine the roasted butternut squash, cooled onion and mushroom mixture, flaxseed binder, grated nutmeg, fresh breadcrumbs, chopped sage leaves, chopped rosemary, drained green lentils, and chopped cooked chestnuts. Season generously with salt and pepper, ensuring all the ingredients are well combined.
Step 6: Assemble and Bake the Wreath – Carefully pack the prepared filling into the bundt tin over the dried fruit topping, pressing it down firmly to ensure it holds its shape. Cover the tin tightly with foil. At this stage, the unbaked wreath can be stored, covered in the fridge, for up to two days. When ready to bake, preheat the oven to 200C/180C fan/gas 6. Bake the wreath for 45 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown and the filling is set.
Step 7: Cool and Serve – Remove the wreath from the oven and let it cool in the tin for a few minutes. Run a cutlery knife carefully around the inner and outer edge of the tin to loosen the wreath. Place a serving plate over the tin, invert it, and lift off the tin. Carefully remove the baking parchment. Serve the Jewelled Squash, Chestnut & Mushroom Wreath warm or at room temperature.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
Serving Suggestions:
- Serve as a vegetarian main course for holiday gatherings or special occasions.
- Pair with a side of roasted vegetables, such as Brussels sprouts or carrots.
- Serve with a green salad and a light vinaigrette.
- Offer a selection of sauces or gravies for guests to choose from, such as cranberry sauce or a mushroom gravy.
- Garnish with fresh herbs, such as parsley or thyme, for added visual appeal.
Tips:
- For a vegan version, use vegan breadcrumbs and ensure the cooked chestnuts are not processed with any dairy products.
- Feel free to experiment with different dried fruits, such as figs, dates, or raisins.
- If you don’t have a bundt tin, you can use a large ring mold or even a deep baking dish. Adjust the baking time accordingly.
- To make the wreath ahead of time, prepare the filling and store it in the fridge for up to two days. Bake just before serving.
- If the top of the wreath starts to brown too quickly, cover it loosely with foil during the last 15 minutes of baking.
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Nutritional Information (Per Serving, estimate):
- Calories: 450-550 (depending on portion size and specific ingredients)
- Protein: 15-20g
- Sodium: 300-400mg (depending on salt added)
Conclusion:
The Jewelled Squash, Chestnut & Mushroom Wreath is more than just a recipe; it’s an experience. It’s a celebration of seasonal flavors, a feast for the eyes, and a testament to the power of simple ingredients transformed into something extraordinary. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress your family and friends. So gather your ingredients, put on some festive music, and get ready to create a culinary masterpiece that will be remembered long after the last slice is devoured.
Frequently Asked Questions:
Q1: Can I make this wreath ahead of time?
- A: Absolutely! In fact, making the wreath ahead of time can be a lifesaver during busy holidays. You can prepare the filling and store it, covered, in the refrigerator for up to two days. When you’re ready to bake, simply follow the baking instructions in the recipe. This allows the flavors to meld together even more, resulting in an even tastier wreath.
Q2: Can I freeze the baked wreath?
- A: Yes, you can freeze the baked wreath. Allow it to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to two months. To thaw, place it in the refrigerator overnight. Reheat in a preheated oven at 175 C /350 F for about 20-30 minutes, or until warmed through.
Q3: I don’t have a bundt tin. Can I use something else?
- A: While a bundt tin is ideal for creating the wreath shape, you can definitely use other options. A large ring mold works well, or even a deep baking dish. If using a baking dish, be sure to adjust the baking time accordingly, as it may take longer to cook through. You can also try using individual ramekins for single-serving portions.
Q4: Can I substitute any of the ingredients?
- A: Yes, this recipe is quite versatile. You can substitute different types of squash, such as acorn or kabocha squash. Feel free to experiment with different dried fruits, such as figs, dates, or raisins. You can also use different nuts, such as walnuts or pecans, instead of chestnuts. If you don’t have green lentils, you can use brown or red lentils. Just be sure to adjust the cooking time accordingly.
Q5: How can I make this wreath vegan?
- A: Making this wreath vegan is easy! Simply use vegan breadcrumbs and ensure that the cooked chestnuts you’re using haven’t been processed with any dairy products. Also, double-check that your orange juice is free of any animal-derived ingredients (though this is very rare). With these simple substitutions, you can enjoy a delicious and compassionate vegan version of this festive wreath.