Page 16 - ALG Issue 4 2024

FESTIVE
SUPPERS
By Erin Baker
SQUASH, MUSHROOM & KALE WREATH
using) or measure olive oil in a bowl to have ready for brushing. Brush the ring mould with butter or olive oil and place sage leaves around in a decorative pattern. Lay a sheet of filo on the counter or a cutting board, brush with butter or olive oil, place another sheet of filo on top, brush with butter or olive oil, repeat until you have 4 sheets layered. Cut in half vertically. Line the ring mould with layers of filo, using each half to cover half of the mould, overlapping slightly, allowing an overhang around the edge and inner centre of the mould.
Distribute the roasted vegetable mixture around the ring mould. Layer and brush the remaining sheets of filo with butter or olive oil and cut in half vertically. Cover the filling with the layered filo using each half to cover half of the filling. Starting with the centre of the ring, carefully fold the overhanging filo pastry to cover.Tuck the edges in neatly to seal. Brush with the remaining olive oil or butter and bake for 30 minutes until golden.
Place a piece of parchment just larger than the pie, and then a baking sheet on top of the pie, and carefully flip over and turn out. Or it can be flipped directly onto the baking tray. If necessary, return the pie to the oven to brown further for 5-10 minutes.To serve, slide the ring off the parchment onto a serving plate.
Serves 8-10
1kg winter squash, butternut or similar 250g brown mushrooms, quartered Bulb of garlic, separated but not peeled 200g cavolo nero or curly kale
2 tbsp olive oil
Salt and pepper
15-20 thyme sprigs
10-20 sage leaves, plus more for decoration
2 tbsp tahini
2 tbsp miso
Juice of one lemon
1 packet filo sheets, (Feuilles de Filo Pastry works well)
3 tbsp olive oil or 75g melted butter for brushing (I like Naturali vegan block)
For this recipe you will need a 25cm ring mould.
Preheat oven to 200°C/fan 180°C.When the oven reaches temperature, place the whole squash in the oven and cook for 10 minutes.This will soften the skin and make It easier to peel and chop. Remove from oven and let cool until it can be handled. In the meantime, quarter or sixth the mushrooms and place in a bowl. Separate the garlic cloves from the bulb, but do not peel, add to the bowl. Roughly chop the sage leaves, add to the bowl.
Strip the stems from the cavolo nero or kale leaves, stack the leaves, roll together and slice into 2 cm strips and place in a separate bowl. Skip this step if it is already chopped.
When the squash is cool enough to handle, peel and cut into small chunks, about 3cm big. Add the squash, along with the thyme sprigs to the mushroom and garlic, drizzle with oil, season with salt and pepper and mix well. Spread out on a large baking tray or two if needed and cook for 30-40 minutes, until the squash is almost done. Remove from the oven and toss with the cavolo nero or kale. Return to oven and cook another 10 minutes until squash is tender.
When the garlic is cool enough to handle, pick out the cloves from the roasting tray, remove skin and place in one of the bowls you have already used. Smush with a fork into a puree. Add tahini, miso and lemon juice and season with salt and pepper.
Remove the thyme sprigs from the roasting tray and strip any leaves that have not fallen off. Combine the roasted vegetables with the garlic puree and mix well.Taste and adjust seasoning. Add more lemon, salt or pepper as needed.
To assemble the pie, melt the butter (if
16 | Issue 4 2024 | Allotment and Leisure Gardener