Plant-Based Butternut Squash Harvest Roll | VegNews

Ingredients

• 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