INGREDIENTS
1 large
butternut squash
1 serving
salt and pepper
1 serving
olive oil
2 1/10 ozs
walnuts
3
shallots
14 ozs
chestnut mushrooms
4
garlic cloves
8 sprigs
thyme
1 tbsp
soy sauce
1 tbsp
dijon mustard
2 large handfuls
spinach
1 serving
plant-based milk
2 ozs
pre-rolled vegan puff pastry