Squash and ricotta croissant wreath

Name: Squash and ricotta croissant wreath
Total time: 1 min
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

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Total: 1 hours, 30 minutes

butternut squash cheese november

Ingredients

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butternut squash 750 grams, slicedsage a bunch, finely choppedolive oilricotta 250 gramsnutmeg a gratinggarlic 2 cloves, crushedparmesan (or veggie alternative) 75 grams, finely grated, plus 2 tbsp extracroissant dough 2 x 360 grams cartons

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Instructions

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Step 1

Heat the oven to 200C/fan 180C/gas 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.