Alexandra Shytsman
Plant-Based Butternut Squash Harvest Roll
This dish of creamy squash, flaky puff pastry, and fragrant herbs will be all you need to draw your guests to the table.
November 16, 2024
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 ground cumin
½ teaspoon ground cinnamon
3 tablespoons water
To assemble:
1 sheet vegan puff pastry dough, thawed 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 for about 20 minutes, stirring occasionally 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 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.
For more plant-based recipes like this, read:
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