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Squash and ricotta croissant wreath
Published: November 29, 2016 at 12:27 PM
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Serves 10
Easy
Total time: 1 hr and 30 mins
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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
Vegetarian
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Try this vegetarian Christmas wreath, then check out our Christmas nut roast, cauliflower wellington, mushroom pithiviers and more vegetarian Christmas dinner ideas.
For more recipes using croissant dough try our patchwork croissant chicken pie. Or learn how to make them from scratch with our homemade croissants recipe.
Ingredients
Nutrition
-
750g butternut squash
sliced
-
a bunch sage
finely chopped
-
olive oil
-
250g ricotta
-
a grating nutmeg
-
2 cloves garlic
crushed
-
75g parmesan (or veggie alternative)
finely grated, plus 2 tbsp extra
-
2 x 360g cartons croissant dough
Nutrition: per serving
- kcal392
- fat24g
- saturates12.5g
- carbs30.6g
- sugars8.5g
- fibre2.5g
- protein12.2g
- salt1.3g
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Method
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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.
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step 2
Beat the ricotta, remaining sage, nutmeg, garlic and parmesan together, then season.
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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.
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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.
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step 5
Scatter over the remaining parmesan and bake for 30-35 minutes until golden.
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Try our other vegetarian Christmas recipe ideas here...
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