Mushroom, Butternut Squash, Chestnut and Caramelised Onion Wreath

Create a showstopping festive centrepiece this Christmas with a mouth-watering mushroom, butternut squash, chestnut and caramelised onion wreath. Golden brown and packed with seasonal ingredients, this dish is the perfect vegetarian main for your holiday table. Made with a sheet of light, flaky puff pastry and filled with savoury roasted vegetables, this wreath is sure to impress both vegetarians and meat-lovers alike! The combination of earth mushrooms, sweet caramelised onions and nutty chestnuts brings together the flavours of winter, while the Maldon Sea Salt flakes adds the perfect finishing touch.

This recipe is great addition to your collection of vegetarian puffy pastry recipes and is ideal for those looking for an easy yet stunning main course for Christmas!

How to caramelise onions

Caramelising onions is a slow cooking process that draws out the natural sugars,
resulting in sweet, golden brown onions perfect for adding depth to recipes. Start by
heating olive oil and butter in a pan over low heat. Add finely sliced onions and a pinch
of Maldon Sea Salt flakes and cook for at least 10 minutes until soft and translucent. Add soft brown sugar and continue cooking until onions are sticky and caramelised, usually
another 5 minutes. If you have any leftover, you can use them as a filling for a delicious portobello mushroom and stilton burger, paired with rocket in a sweet brioche bun.

Making the Mushroom, Butternut Squash, Chestnut and Caramelised Onion Wreath

Prepare the Ingredients:

Preheat your oven to 200°C. Slice the red onions finely and prepare the butternut
squash by peeling and dicing into 2cm cubes. Tear the mixed mushrooms into pieces
and crumble the chestnuts.

Roast the Vegetables:

Place the mushrooms and butternut squash on a baking tray. Drizzle with olive oil and
season with Maldon Sea Salt and pepper. Roast for 25 minutes until the squash is
tender and mushrooms are golden brown. Allow to cool.

Make the Filling:

In a large bowl, combine the roasted vegetables, caramelised onions, crumbled
chestnuts, shredded sage leaves, grated nutmeg, and dried cranberries. Season with a
pinch of Maldon Garlic Sea Salt.

Assemble the Wreath:

Unroll the puff pastry sheet onto a baking tray. Pile the vegetable filling down the
middle of the pastry. Roll the pastry over to encase the filling, sealing the edges with an
egg or milk wash. Shape into a wreath, sealing the ends together. Use leftover pastry for
decorations if desired. Chill in the fridge for 30 minutes.

Bake the Wreath:

Once chilled, bake in the preheated oven for 35-40 minutes or until the pastry is golden
and crisp. Allow to cool slightly before serving warm or cold.

Mushroom, Butternut Squash, Chestnut and Caramelised Onion Wreath Recipe

1. Preheat the oven to 200c.
2. Start by making the caramelised onions. To a frying pan add 1 tbsp of olive olive plus a knob of butter and allow it to melt. When foaming, add the sliced onions and a pinch of Maldon Sea Salt. Fry these on a low heat for at least 10 minutes until they are soft and translucent. Then add the soft brown sugar and continue to cook for another 5 minutes until the onions have gone sticky, soft and caramelized. Set aside to cool.
3. Place all the mushrooms onto a baking tray along with the diced butternut squash. Then drizzle with the remaining olive oil and some salt and pepper. Place into the hot oven and roast for 25 minutes until the squash is tender and the mushrooms are golden. Set the tray aside to cool.
4. Once the vegetables have cooled you can make the filling. Simply mix in a bowl with the caramelized onions, chestnuts, sage, nutmeg, dried cranberries and Maldon Garlic Sea Salt.
5. Unroll the pastry onto a baking tray and then pile the filling down the middle in a line. Then roll the pastry over to seal it, as though making a large sausage roll. Use the egg wash to seal it down, and then take the two open ends and join them together, sealing them as well. Any excess pastry can be cut off and used to decorate the wreath, if desired. Egg wash the whole outside of the wreath and then place into the fridge for 30 minutes.
6. Once the wreath has chilled, place it into the preheated oven and bake for 35 – 40 minutes until it is golden and crisp on the outside. Cool slightly before serving – can be served warm or cold.

Can You Freeze Butternut Squash?

Yes, you can freeze butternut squash. Peel and dice the squash into cubes, blanch in
boiling water for 3-5 minutes, then cool in ice water. Drain and pat dry before placing in
a single layer on a baking tray to freeze. Once frozen, transfer to a freezer bag for
long-term storage.

Side Dishes to Serve

A delicious flaky mushroom wreath is the epitome of comfort food. However, now you need the perfect sides to make the ultimate festive feast! Here are a few tasty side dishes you can serve with your mushroom wreath.

Roasted Potatoes with Rosemary & Thyme

The ideal accompaniment for this recipe – the classic roast potato. Crispy on the outside and heavenly fluffy on the inside. Normally you can season your ‘tatties’ with salt and pepper, but we’ve added a twist by infusing rosemary and thyme to give a delightful flavour and an addictive crunch.

Carrots with Honey & Lemon

Oh-so-sweet and tender! These carrots are cooked in a delicious honey and lemon glaze that offers a sweetness and and touch of colour to your dinner plate.

Brussels Sprouts with Smoked Bacon

Add smoked bacon to your humble brussels sprouts to give a crispy, savoury element to the dish. It compliments the wreath’s mushroom and caramelised onions beautifully!