- Heat 2 tablespoons of olive oil in a large frying pan over a medium heat.
- Add the onion and cook until softened, then add the garlic and cook for a further 2 minutes.
- Add the butternut squash and cook for 10 minutes, stirring regularly and gently crushing some of the squash with the back of a spoon.
- Stir in the mushrooms and cook for a further 5 minutes until softened.
- Add the Merchant Gourmet Whole Chestnuts, walnuts, pumpkin seeds, cranberries, breadcrumbs, nutritional yeast, mustard, thyme and chopped sage.
- Season well with salt and black pepper and mix thoroughly.
- Preheat the oven to 180°C / 350°F.
- Transfer the mixture to a greased Bundt tin, pressing down firmly to compact it.
- Bake for 45–50 minutes, until golden and crisp on top.
- Leave to cool briefly before carefully turning out onto a serving platter.
- Heat 1 tablespoon of olive oil in a small frying pan and fry the reserved sage leaves and rosemary sprigs until crisp.
- Garnish the wreath with the crispy herbs, orange zest and fresh cranberries, if using.
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