Jewelled squash chestnut mushroom wreath

Ingredients

• 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
• 125g mixed dried fruit (we used a mix of cranberries and apricots), roughly chopped
• 1 orange, juiced

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