Plant-Based Butternut Squash Harvest Roll

For the roll, in a large pan over medium-low heat, warm oil. Add onion and salt and cook, stirring occasionally, for about, or until onion has softened and turned translucent. Add remaining ingredients and cook for about, stirring occasionally or until squash is fork-tender. When done, remove from heat, keep covered, and set aside.

To assemble roll, preheat oven to 400 degrees. Lay out a piece of parchment paper about the size of baking tray. Unfold one sheet of puff pastry on parchment. Roll pastry sheet into roughly a 16 x 12-inch rectangle. With longest side horizontal to counter, spoon butternut filling onto bottom half of pastry sheet to within of edge. Starting at closest side, roll pastry sheet and filling up like a jelly roll. Tuck ends under to seal. Lift parchment paper up and onto baking sheet. Brush with oil and sprinkle salt on top. Cut 3 or 4 diagonal slits several inches apart in pastry to allow steam to escape.

Bake or until pastry is golden brown all over. Remove from oven and let cool for. Use a serrated knife to slice into desired-sized portions. Serve with vegan gravy.