Date posted: 17/10/2019

Vegan Christmas wreath with maple roasted butternut squash, cranberry and thyme

  • Serves 4
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Everyday Favourites puff pastry block 350g
Everyday Favourites button brussels sprouts 120g
Red onion wedges 1/8ths 180g
Diced butternut squash 200g
Everyday Favourites pure Canadian maple syrup 50g
Pure olive oil glass 30ml
Maldon sea salt 3g
Chopped thyme 2g
Whole cashew nuts 40g
Everyday Favourites cranberry sauce 100g
Everyday Favourites cracked black peppercorn 1g


  1. Roast the vegetables/defrost pastry and roll. Roll the pastry out and cut to a 24cm round then place on a parchment lined baking tray,place into the fridge until required.
  2. Mix the vegetables together on a tray and drizzle with maple syrup,olive oil and salt and then roast for 15-20 minutes on 180c until cooked. Once cooked remove from the oven and sprinkle with chopped thyme,chopped cashews and allow to cool.
  3. Remove the pastry from the fridge then mark (but do not cut through) an 12cm inner circle and with a knife, cut a cross into the centre of the pastry, leaving 4 equal wedges of pasty that are still attached to the main circle. Now make 4 more cuts leaving 8 equal sized wedges that are still attached to the main circle.
  4. Spread the cranberry sauce around the main circle and then top with the cooled vegetable mix.
  5. Bring one point of the centre pastry over the filling, at the same time bring the outer edge of pastry inwards. Press them both together firmly and continue until you have a wreath shape.
  6. Brush with a little olive oil and dust with black pepper.
  7. Cook in the oven at 200c for 20 minutes and leave to rest on a cooling rack for 5 minutes.
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