|
Squash & Ricotta Croissant Wreath |
Printer Friendly Copy |
 |
|
| Serves 10 |
Prep 30 mins |
Cooking 1h |
Easy |
|
| |
|
|
My rating |
 |
| Ingredients |
750g butternut squash, sliced
a bunch of sage, finely chopped
250g ricotta
olive oil
a grating of nutmeg
75g parmesan or veggie alternative, finely grated, plus 2 tbsp
extra
croissant dough 2 x 360g cartons
|
|
-
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.
-
Beat the ricotta,
remaining sage, nutmeg and parmesan together, then season.
-
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.
-
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. Scatter over the remaining parmesan and bake
for 30-35 minutes until golden.
|
|
DAILY
DINNERS 
