Calvin
@letfor
https://www.bbcgoodfood.com/recipes/jewelled-squash-chestnut-mushroom-wreath 800g butternut squash peeled and chopped into 1cm cubes (prepared weight) 2 tbsp olive oil plus extra for the tin and for the sage leaves 2 onions finely chopped 400g chestnut mushrooms chopped 4 tbsp ground flaxseed grating of nutmeg 8 sage leaves 4 finely chopped, 4 left whole 50g fresh breadcrumbs 4 rosemary sprigs leaves picked and finely chopped 400g can green lentils drained, or 270g cooked green lentils 160g cooked chestnuts (vacuum- packed or canned), finely chopped For the jewelled topping 125g mixed dried fruit (we used a mix of cranberries and apricots), roughly chopped 1 orange juiced
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