Advice on this vegetarian Christmas dish

[thinkfast]

I'm planning to make the recipe below as our vegetarian alternative (for me and the other veggies attending our family Christmas).

I made it last year and it was delicious, but took up a lot of valuable oven space, as we have a turkey to cook as well.

Do you think I can make it the day before and then re-heat in the oven while the turkey is resting? Im worried it might get stuck in the pan or quite dry if I do that...

Im also open to other veggie make ahead options if anyone can suggest an alternative recipe?

www.bbcgoodfood.com/recipes/jewelled-squash-chestnut-mushroom-wreath

I think it’d be fine to do so - if I were making this I’d happily re-heat on the day.

I’d probably use baking parchment with extra coming up over the top of the top of the tin, that way you can more easily remove it since it’ll have been baked twice.

Just re-heat at a much lower temp - 140 to 160 I guess? That way it shouldn’t dry out too much.

As you’ve made it before you’ll know how structurally sound it is...you could possibly remove from tin when cold, put onto oiled/buttered and lined baking tray and re-heat that way.

It looks lovely as a ‘wreath’ but do you need that much? I’d be more tempted to make a
smaller one that fits in the oven and could be cooked on the day.

I’m going to make a mushroom wellington , that is the right size to slot on the oven shelf next to the veggie potatoes!

The reason it's taking so long to cook (all the ingredients have been cooked already after all) is that it's so dense and big. Could you make it in smaller, individual tins rather than a wreath?

Thanks for all your suggestions!

The wreath had the wow factor last year and it got eaten up within a few days as it was really delicious. The meat eaters had a slice too.

I think I'll make it in a loaf shape this year and take a guesstimate on the cooking time. It'll take up less space in the oven as the round shape needed a shelf to itself.