Butternut Squash and Cranberry Wreath
If you’re looking to bring something super special to your Christmas table this year, my Butternut Squash and Cranberry Wreath is the perfect centre piece. Full of festive flavours and 100% vegan, this recipe combines the earthiness of roasted butternut squash jewelled with sweet cranberries, all wrapped in golden, flaky pastry.
Whether you’re hosting an entirely plant-based feast or want to impress with a show-stopping vegan dish, this wreath is perfect. Best of all, it’s much simpler to make than it looks!
What you need to make butternut squash and cranberry pastry wreath
- Butternut squash
- Tofu
- Olive oil
- Balsamic vinegar
- Cinnamon
- Red onion
- Short crust pastry
- Cranberry sauce
- Vegan cheddar cheese
- Dried cranberries
- Pine nuts
- Sage leaves
- Cranberry sauce
Substitution and Ingredient Notes
Butternut squash: I love using squash at this time of year as it is seasonal and adds a delicious depth and sweetness to the wreath. You can swap for some leftover pumpkin or other types of squash you have from Autumn, or even sweet potato.
Tofu: Tofu adds protein to this dish making it more filling, and substantial as a centrepiece to your Christmas dish! Opt for extra firm tofu.
Short crust pastry: Lots of shop-bought pre-made pastries are accidently vegan but make sure to check the ingredients just in case. I used Jus Roll, and always keep some in my freezer. Of course you can also make your own should you desire! Make sure to use it when it’s jsut out of the fridge when you work with it.
Cranberry sauce: This is an easy one to make at home, but I usually grab mine from the shops!
Vegan cheddar cheese: My current favourite is Cathedral City plant-based, but there are so many good ones available in the shops now to try out! Violife is also a great option!
Pine nuts: You can sub these for other nuts you enjoy!
How to make butternut squash and cranberry wreath
Preheat the oven to 200°C/180°C Fan/375°F. Whisk together the olive oil, balsamic vinegar, cinnamon, salt and black pepper. Pat dry the tofu and add to the bowl with the butternut squash and onion wedges, and gently toss to coat.
Place the butternut squash, onion wedges and tofu onto a lined baking sheet. Roast in the oven for about 30 minutes until soft, turning midway. Remove from the oven and cool slightly.
Roll out the pastry, place on parchment paper and put a large bowl or pan lid onto the pastry. Cut round it to produce a large circle (making sure the circle doesn’t extend your baking sheet), and with a smaller bowl, cut a circle in the middle of the larger pastry circle.
Now you’ll have your pastry wreath base which you can move over to the baking tray ready for the filling. Roll out the remaining pastry to use to cut your tree shapes.
Using the remaining pastry, cut out tree or star shapes (or any other festive shape you fancy) and any left over pastry cover in cling film and put in the fridge or freezer for another day. I used two different sized tree cutters, and did ten of each.
Spread the cranberry sauce thinly over the base of the pastry and sprinkle the cheese over. Add the roasted butternut squash, red onion and tofu around the circle, season with a little salt and pepper over the top, and then sprinkle the pine nuts, dried cranberries and sage over the top.
Next we can top with the decorative trees to top the wreath. Place the tree on top of the filling, tucking the end underneath the wreath on one side, wrapping it over, and tucking the top underneath the other side of the pastry. Press together with damp fingers to seal and continue all the way around. I topped with smaller trees all the way around, but you could get creative with any shapes you like!
Brush the top of the pastry with non-dairy milk and bake in the oven for approximately 25 to 30 minutes until golden brown on top. Serve with vegan gravy and sides of your choice.
Fancy more tasty vegan festive recipes?
- Vegan Parmesan Roasted Parsnips
- Roasted Carrots with Maple Cinnamon Butter
- Roasted Brussels Sprouts with Balsamic, Pecans and Cranberries
- Easy Vegan Nut Roast
- Vegan Mushroom Wellington
Did you make this Butternut squash and Cranberry Pastry Wreath recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Butternut squash and Cranberry Pastry Christmas Wreath
Ingredients
- 1 small butternut squash (peeled and cut into cubes (about 400g of cubes))
- ½ block of extra firm tofu (squeezed as dry as possible, and cut into cubes)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp cinnamon
- sea salt and black pepper (to taste)
- 1 red onion (cut in wedges)
- 1 320g packet of short crust pastry
- 3 tbsp cranberry sauce (this is approximate, just enough to allow a thin coating round the pastry ring.)
- 75 g vegan cheddar cheese
- 1 handful dried cranberries
- sprinkle pine nuts
- 6/8 sage leaves
Instructions
- Preheat the oven to 200°C/180°C Fan/375°F
- Whisk together the olive oil, balsamic vinegar, cinnamon, salt and black pepper. in a large bowl. Add the tofu to the bowl with the butternut squash and onion wedges, and gently toss to coat.
- Place the butternut squash, onion wedges and tofu onto a lined baking sheet. Roast in the oven for about 30 minutes until soft. Remove from the oven and set aside to cool.
- Roll out the pastry, place on parchment paper and put a large bowl or pan lid onto the pastry. Cut around it to produce a large circle (making sure the circle doesn’t extend your baking sheet), and with a smaller bowl, cut a circle in the middle of the larger pastry circle. This will create your wreath base.
- Roll out the remaining pastry to cut out shapes (see photos). I went for Christmas trees in two different sizes. Any left over pastry can be coverered in cling film and put in the fridge or freezer for another day. Place the parchment paper with the pastry onto the baking sheet.
- Spread the cranberry sauce thinly over the base of the pastry and sprinkle the cheese on top. Then add the roasted butternut squash, red onion and tofu around the circle, season with a little salt and pepper over the top, and then sprinkle the pine nuts, dried cranberries and sage over the top.
- Place the tree pastry cut out on top of the wreath filling. Tuck one end underneath the pastry, and pull the other and tuck on the other side. Press togther with damp fingers to seal, and continue around the wreath. I finished by topping each tree with a smaller tree, but you can get creative with any shapes you like (stars would work well).
- Brush the top of the pastry with non-dairy milk, and bake in the oven for approximately 25 to 30 minutes until golden brown on top.
- Serve with vegan gravy ( see my vegan Christmas gravy) as a centrepiece for Christmas.
Video
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
2 comments
Holly
I made this on Christmas Day and it was perfect as the main event! I substituted pine nuts with walnuts which worked really well and I used smoked tofu – feeding all non-vegans (except me and my husband) and I had lots of compliments.
Madeleine Olivia
This has made me so happy Holly! Hope you had the loveliest Christmas!