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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Bread knife
- Skillet
- Oven
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Paring knife
- Aluminum foil
Ingredients
- 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
- 1 sheet
- vegan puff pastry dough
- , thawed 2 hours or overnight in the refrigerator
- Olive oil, for brushing
- ¼ teaspoon salt
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