This Vegan Butternut Harvest Roll Recipe Is Comfort on a Plate

Catskill Animal Sanctuary delivers a hearty vegetarian recipe that's a show-stopping centerpiece for the holidays.

When most people think of “vegan options” at holiday meals, they conjure images of steamed veggies, butterless bread, and side dishes cobbled together in an approximation of a meal. But no longer: Compassionate Cuisine, the award-winning culinary program (and cookbook!) from the Hudson Valley’s own Catskill Animal Sanctuary in Saugerties, is here to save the holidays with rich, indulgent food that will satisfy eaters of all varieties. Your vegetarian and vegan guests will be delighted, and any omnivores at the table won’t know (and likely won’t care) that the luscious harvest roll they’re enjoying is 100-percent plant-based.

The Ulster County sanctuary, which has been committed to saving all kinds of animals through emergency rescues for 23 years, offers its own webpage on becoming vegan for anyone who may be interested in the lifestyle. Yet, a diet change is not the only way that locals can get involved with animal rescue; Catskill Animal Sanctuary offers plenty of game-changing programming like sanctuary visits, membership opportunities, and animal sponsorships to jumpstart your interests. In the spirit of the giving season, consider giving back to your local ecosystems by paying the rescued animals a visit to wish them well on their newfound lives in the sanctuary or by donating to the Saugerties organization so it can continue to rescue more animals in the future. 

Ahead of or in lieu of your Saugerties visit, make sure to dig into this vegan entrée that’s ideal for Thanksgiving (or Friendsgiving, for those who celebrate). The butternut harvest roll honors the bounty of the season. Rich, creamy squash plus flaky puff pastry and savory, fragrant herbs will draw your guests to the table — and the finished product is the perfect centerpiece for a show-stopping holiday table. Feel free to garnish with vegan gravy or seasonal berries. 

Vegan Butternut Harvest Roll

Course: EntreeCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

This butternut harvest roll is an ideal vegan entree for holiday get-togethers. It serves 6-8 depending on how big your slices are.

Ingredients

  • Filling
  • 2 Tbsp olive oil

  • 1 medium onion, chopped finely, about 1 cup

  • 1 tsp salt, plus more to taste

  • 1 medium butternut squash (about 2 pounds) peeled and cut into 1⁄2-inch pieces (about 4–5 cups)

  • 1 (15.5-ounce) can chickpeas, drained and rinsed

  • 1⁄2 cup finely chopped walnuts

  • 3 large cloves garlic, minced (about 1 Tbsp)

  • 1 Tbsp minced fresh sage (or 1 tsp rubbed sage)

  • 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)

  • 1 tsp cumin

  • 1⁄2 tsp ground cinnamon

  • 3 Tbsp water

  • Assembly
  • 1 sheet of vegan puff pastry dough, thawed for 2 hours or overnight in the refrigerator

  • Olive oil, for brushing

  • Pinch of coarse salt

Directions

  • Filling
  • Heat 2 tablespoons of oil in a large pan over low-medium heat. Add onion and salt. Cook, stirring occasionally, for about 8 minutes, or until onion has softened and turned translucent.
  • Add the squash, chickpeas, walnuts, garlic, sage, thyme, cumin, cinnamon, and water. Cover pan and cook, stirring occasionally, for about 20 minutes, or until squash is fork-tender. 
  • When done, remove from heat, keep covered, and set aside.
  • Assembly
  • Preheat the oven to 400°F. Lay out a piece of parchment paper about the size of your baking tray.
  • Unfold one sheet of puff pastry on the parchment. Roll the pastry sheet into roughly a 16-by-12-inch rectangle.
  • With the longest side horizontal to the counter, spoon the butternut filling onto the bottom half of the pastry sheet to within 1 inch of the edge.
  • Starting at the side closest to you, roll the pastry sheet and filling up like a jelly roll. Tuck the ends under to seal.
  • Lift the parchment paper up and onto the baking sheet. Brush with oil and sprinkle a little coarse salt on top. Cut 3 or 4 diagonal slits several inches apart in the pastry to allow steam to escape.
  • Bake for 25 minutes or until the pastry is golden brown all over. Remove from the oven and let cool for about 5 minutes.
  • Use a serrated knife to slice into desired-sized portions.

Notes

  • Cut roll into two-inch slices to yield about two slices per serving.

Related: Enjoy Thanksgiving Dinner at These Hudson Valley Restaurants

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