BUTTERNUT SQUASH FESTIVE WREATH

(Serves 4-6)

INGREDIENTS: 900g butternut squash, peeled, deseeded and cut into small cubes; 2 red onions, thinly sliced; 2tbsp olive oil; 2tbsp maple syrup; 4 unpeeled whole garlic cloves; 2 x 375g packs of readyrolled puff pastry; 100g baby spinach leaves; 85g shelled pistachios; 1 red chilli, deseeded and diced; 100g grated Cheddar cheese; 4tsp green pesto; 4tsp cranberry sauce; 1 medium free-range egg, beaten; sea salt and ground black pepper

METHOD:

1. Preheat the oven to 200°C (180°C fan)/ 400°F/gas 6. Line two baking trays with baking parchment.

2. Place the squash and red onions on two other baking trays and drizzle with the olive oil and maple syrup. Tuck the garlic cloves in between, season with salt and pepper and roast in the oven for 30-40 minutes, until tender and starting to caramelise.

3. Roll out the pastry sheets, if needed, until they are about 6mm thick and big enough to cut a large round from. Place each one on a lined baking tray. Using a

27cm flan tin or dinner plate as a guide, place it on top of each puff pastry sheet and cut a large circle. Set aside the pastry trimmings. Use a smaller plate to score out an inner circle in the centre of each round.

Use a sharp knife to cut through the pastry of the inner circle, first lengthways, then widthways, and again through the quarters to create eight sections.

4. Squeeze the garlic out of the skins and stir into the squash and onion mixture. Add spinach and leave it to wilt. Place spoonfuls of the mixture in a ring around each pastry disc, avoiding the outer edge and the star.

5. Sprinkle with the pistachios, chilli and grated cheese. Drizzle alternately with pesto and cranberry sauce around the ring on top.

6. Work your way round each disc, raising the outer edge and pulling the point of each cut inner section over the filling towards the edge. Pinch them together with your fingers to seal.

7. Lightly brush with beaten egg and, if using, attach some pastry stars. Bake for 20 minutes.