Charred Butternut Squash Rose with Celeriac Purée, Roasted Baby Carrots, Glazed Beetroot, Wild Mushrooms, Sage Crisps, Pistachio Crumb & Pomegranate
A dramatic vegan Christmas centrepiece where golden butternut squash is shaped into an elegant roasted rose and served with silky celeriac purée, caramelised vegetables, savoury mushrooms and jewel-like pomegranate.
A vegan Christmas main designed to command the table
Christmas food should create a moment. This Charred Butternut Squash Rose was created from scratch by Nicol Retailer Limited as a plant-based centrepiece that feels as celebratory as any traditional festive roast.
Instead of treating vegetables as an afterthought, every component has a role. The naturally sweet butternut squash becomes deeply caramelised at the edges. Smooth celeriac purée adds richness, while roasted carrots, jewel-toned beetroot and wild mushrooms bring colour, texture and savoury depth.
Crisp sage leaves, pistachio crumb and pomegranate complete the plate. The result is vibrant, luxurious and unmistakably festive — without relying on meat or dairy.
“The vegetables are not the side dish here. They are the celebration.”
Original recipe and image created by Nicol Retailer Limited.
Colour, texture and contrast in every element
Caramelised sweetness
Thin butternut squash ribbons develop golden edges while remaining soft enough to form the signature rose.
Silky richness
Celeriac purée provides a smooth, savoury base that contrasts with the roasted vegetables.
Deep umami
Properly caramelised mushrooms bring the savoury intensity that makes the plate feel complete.
Festive freshness
Pomegranate and crisp sage lift the richer components and make the finished dish visually striking.
Start with exceptional vegetables
Build the dish around fresh produce and ingredients available from Nicol Retailer. Shop the key components individually or explore the wider vegan and fresh produce ranges.
Fresh Butternut Squash
Naturally sweet and ideal for roasting, purées and elegant vegetable dishes.
Shop now → UMAMIGourmet Mushroom Selection
A premium cultivated mushroom mix for depth, texture and restaurant-style cooking.
Shop now → COLOURRaw Candy Beetroot
Sweet, earthy beetroot that adds striking colour to festive plating.
Shop now → DISCOVER MOREShop Fresh Produce
Browse vegetables, herbs, mushrooms, roots and speciality ingredients.
Explore range →Ready to create your Christmas showpiece?
Find the complete ingredients, quantities and step-by-step method in the recipe card below.
Charred Butternut Squash Rose with Celeriac Purée, Roasted Baby Carrots, Glazed Beetroot, Wild Mushrooms, Sage Crisps, Pistachio Crumb & Pomegranate
Equipment
- Mandoline or wide vegetable peeler
- 4 ramekins or muffin tin
- Large baking tray
- Saucepan
- High-speed blender or stick blender
- Fine sieve
- Frying pan
- Small saucepan
Ingredients
For the charred butternut squash rose
- 1 medium butternut squash peeled, deseeded and sliced lengthways into very thin ribbons
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 1/2 tsp fine sea salt or to taste
- 1/4 tsp freshly ground black pepper
For the celeriac purée
- 500 g celeriac peeled and diced
- 150 g potato peeled and diced
- 30 g vegan butter
- 100 ml unsweetened oat cream or another neutral vegan cream
- 1 tsp lemon juice
- 1/2 tsp fine sea salt or to taste
- 1 pinch white pepper
For the roasted baby carrots & glazed beetroot
- 8 baby carrots trimmed, leaving a little green top if available
- 4 small beetroot cooked or baby beetroot, cut into wedges
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the wild mushrooms
- 200 g mixed wild mushrooms cleaned and roughly chopped if large
- 2 banana shallots finely diced
- 1 clove garlic finely grated or minced
- 1 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the sage crisps
- 8 fresh sage leaves
- 1 tbsp extra virgin olive oil
For the festive balsamic glaze
- 100 ml alcohol-free red wine or dark grape juice
- 75 ml vegetable stock use gluten-free stock if required
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
To finish
- 2 tbsp pistachios finely chopped
- 3 tbsp pomegranate seeds
- 1 small handful micro herbs or baby leaves
- 1 drizzle extra virgin olive oil
Instructions
Prepare the butternut squash rose
- Preheat the oven to 190°C fan / 210°C conventional. Lightly grease four ramekins or four holes of a muffin tin.
- Toss the thin butternut squash ribbons gently with olive oil, maple syrup, balsamic vinegar, thyme, salt and black pepper.
- Lay the ribbons in a long overlapping strip and roll tightly into a rose. Place each rose into a prepared ramekin or muffin hole so it holds its shape.
- Roast for 30–35 minutes until tender with deeply caramelised, lightly charred edges. Keep warm.
Make the celeriac purée
- Place the celeriac and potato in a saucepan of lightly salted water and simmer until completely tender.
- Drain thoroughly, then blend with vegan butter, oat cream and lemon juice until exceptionally smooth.
- Season with salt and white pepper. For a fine-dining texture, pass the purée through a fine sieve and keep warm.
Roast the baby carrots and glaze the beetroot
- Toss the baby carrots and beetroot with olive oil, maple syrup, salt and black pepper.
- Roast for 20–25 minutes until the carrots are tender and caramelised and the beetroot is glossy at the edges.
Cook the wild mushrooms
- Heat the olive oil in a frying pan. Add the shallots and cook gently until translucent.
- Add the garlic, mushrooms and thyme. Cook over medium-high heat until the mushrooms have released their moisture and developed deep golden edges.
- Season with salt and black pepper and keep warm.
Make the sage crisps and festive glaze
- Heat the olive oil in a small pan and fry the sage leaves for a few seconds until crisp. Transfer to kitchen paper.
- Combine the alcohol-free red wine or grape juice, vegetable stock, balsamic vinegar and maple syrup in a small saucepan.
- Simmer until reduced to a glossy, lightly syrupy glaze. Keep warm.
Plate the Christmas showcase
- Spoon a generous sweep of warm celeriac purée onto each plate.
- Set a charred butternut squash rose slightly off-centre and arrange the wild mushrooms, roasted baby carrots and glazed beetroot around it.
- Add restrained drops of the balsamic glaze and finish with sage crisps, pistachio crumb, pomegranate seeds, micro herbs and a final drizzle of extra virgin olive oil.
- Serve immediately while the squash, vegetables and mushrooms are warm and the sage remains crisp.
Notes
Use pomegranate seeds and pistachio crumb sparingly. They are there to add colour, freshness and texture, not to overwhelm the main elements of the dish. For a refined festive presentation, place the butternut squash rose slightly off-centre, arrange the vegetables and mushrooms naturally around it, then finish with a few controlled drops of the balsamic reduction or balsamic glaze. Gluten-Free Variation
This recipe can be made gluten-free with only minor checks, because the main ingredients are naturally gluten-free.
Use a certified gluten-free vegetable stock in the balsamic reduction and check the labels on the following ingredients before serving:
– balsamic vinegar
– balsamic glaze, if used
– vegan butter
– oat cream or plant-based cream
– vegetable stock
– maple syrup
– pistachios and any prepared garnish If preparing the dish for someone with coeliac disease, also use separate utensils, trays, pans and preparation surfaces to reduce the risk of cross-contact.
Nutrition
How to serve it as a Christmas showpiece
Serve one butternut squash rose per guest as a plated vegan Christmas main. Use a wide, warm plate so the individual colours and textures remain visible rather than crowding the composition.
Begin with the purée
Spoon or sweep the warm celeriac purée across the plate to create a smooth foundation.
Position the rose
Place the charred squash rose slightly off-centre so the dish feels natural rather than overly symmetrical.
Build colour around it
Arrange the baby carrots, beetroot and mushrooms in small groups rather than spreading everything evenly around the plate.
Add the final jewels
Finish with pomegranate, pistachio crumb, crisp sage and a restrained drizzle of balsamic reduction.
Build a complete vegan Christmas menu around it
The squash rose is rich enough to lead the plate while leaving plenty of room for traditional festive accompaniments.
Crisp Roast Potatoes
Golden roast potatoes give the menu the familiar comfort expected from Christmas dinner.
Seasonal Green Vegetables
Serve with Brussels sprouts, fine beans or Tenderstem broccoli for freshness.
Fresh, Light Dessert
Follow with citrus, berries or a light plant-based chocolate dessert.
The details that turn vegetables into a centrepiece
Slice the squash evenly
Thin, even ribbons cook at the same speed and create a more defined rose.
Encourage caramelisation
Avoid excessive liquid on the squash. A light coating of oil, maple and balsamic vinegar is enough.
Make the purée exceptionally smooth
Blend thoroughly and pass through a fine sieve for a refined, restaurant-style finish.
Caramelise the mushrooms
Use a hot pan and avoid overcrowding so the mushrooms brown rather than steam.
Keep the garnish restrained
Pistachio, sage and pomegranate should add texture and colour without hiding the squash rose.
Easy to adapt for a gluten-free Christmas table
The core vegetables in this recipe are naturally gluten-free. Use a certified gluten-free vegetable stock and check all packaged ingredients, including balsamic vinegar, balsamic glaze, vegan butter and plant cream.
If cooking for someone with coeliac disease, use clean utensils, cookware and preparation surfaces to minimise cross-contact.
This recipe contains pistachios. Pistachios are classed as tree nuts, one of the regulated allergens that food businesses must declare.
Independent guidance for dietary and allergen awareness
For current UK allergen information, refer to the Food Standards Agency. Their guidance explains the regulated allergens and the responsibilities around clear allergen communication.
Food Standards Agency — Allergen Guidance ↗Turn your Christmas vegetables into the main event
Discover fresh produce, mushrooms, plant-based ingredients and specialist products for Christmas cooking, family celebrations and professional kitchens.
Original recipe and image created by Nicol Retailer Limited.