Squash and ricotta croissant wreath

Squash and ricotta croissant wreath

  • serves 10
  • Easy
This epic vegetarian entertaining recipe is perfect for when the relatives descend on your home for the holidays. Using Jus-Rol croissant dough from the can reduces the faff and we've even included a video to help you on your way
Advertisement

Ingredients

  • butternut squash 750g, sliced
  • sage a bunch, finely chopped
  • olive oil
  • ricotta 250g
  • nutmeg a grating
  • garlic 2 cloves, crushed
  • parmesan or veggie alternative 75g, finely grated, plus 2 tbsp extra
  • croissant dough 2 x 360g cartons

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the squash with half the sage, 2 tbsp olive oil and plenty of seasoning. Tip onto a baking tray and roast for 30-40 minutes until tender, and golden around the edges. Cool.

  • Step 2

    Beat the ricotta, remaining sage, nutmeg, garlic and parmesan together, then season.

  • Step 3

    Unroll the cartons of croissant dough and cut through the perforations to make 12 dough triangles in total. Take the largest baking sheet you have and arrange the triangles in an overlapping circle so the long pointed ends make a star shape.

  • Step 4

    Pile up the squash in a ring, on top of the overlapping pastry, and dollop the cheesy ricotta on top. Pull each triangle of pastry over the filling, then fold the pointed ends back on themselves.

  • Step 5

    Scatter over the remaining parmesan and bake for 30-35 minutes until golden.

     

Additional Information

Nutritional Information

  • Kcals 392
  • Fat 24g
  • Saturates 12.5g
  • Carbs 30.6g
  • Sugars 8.5g
  • Fibre 2.5g
  • Protein 12.2g
  • Salt 1.3g
Advertisement