Harness all the goodness of winter vegetables with this show stopping, hearty recipe from Compassionate Cuisine to please your dinner guests. Don’t forget to whip up some vegan gravy to pour over the flaky, buttery roll!
What you need:
For the butternut squash roll:
2 tablespoons olive oil
1 cup finely chopped onion
1 teaspoon salt, plus more to taste
1 medium butternut squash, about 2 pounds, peeled and cut into ½-inch pieces
1 (15.5-ounce) can chickpeas, drained and rinsed
½ cup finely chopped walnuts
1 tablespoon minced garlic
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leaves
1 teaspoon cumin
½ teaspoon cinnamon
3 tablespoons water
1 sheet of vegan puff pastry dough, thawed for 2 hours or overnight in the refrigerator
Olive oil, for brushing
¼ teaspoon salt
What you do:
- For the roll, in a large pan over medium-low heat, warm oil. Add onion and salt and cook, stirring occasionally, for about 8 minutes, or until onion has softened and turned translucent. Add remaining ingredients and cook, stirring occasionally, for about 20 minutes, or until squash is fork-tender. When done, remove from heat, keep covered, and set aside.
- To assemble roll, preheat oven to 400 degrees. Lay out a piece of parchment paper about the size of baking tray. Unfold one sheet of puff pastry on parchment. Roll pastry sheet into roughly a 16 x 12-inch rectangle. With longest side horizontal to counter, spoon butternut filling onto bottom half of pastry sheet to within 1 inch of edge. Starting at closest side, roll pastry sheet and filling up like a jelly roll. Tuck ends under to seal. Lift parchment paper up and onto baking sheet. Brush with oil and sprinkle salt on top. Cut 3 or 4 diagonal slits several inches apart in pastry to allow steam to escape.
- Bake for 25 minutes or until pastry is golden brown all over. Remove from oven and let cool for 5 minutes. Use a serrated knife to slice into desired-sized portions. Serve with vegan gravy.
Photo credit: Alexandra Shytsman
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