Festive Walnut, Caramelised Onion & Squash Galette with Walnut Pesto Dressing

• 650 g squash peeled and chopped into small cubes
• 2 tbsp olive oil
• 1 tsp sea salt

Squash filling mix

• 3/4 of the cooked squash
• 1/2 tsp sea salt
• 3 tbsp nutritional yeast
• 1 tsp wholegrain mustard
• A squeeze lemon

For the caramelised onions

• 2 red onions sliced
• 2 tbsp olive oil
• Pinch sea salt
• 1 tbsp balsamic vinegar

Pesto

• 30 g fresh basil
• 3 tbsp extra virgin olive oil
• Pinch sea salt
• 1 clove garlic
• 50 g California Walnuts
• 4 tbsp nutritional yeast
• 50 ml water
• Juice 1/2 lemon

For the crust

• 2 tbsp ground flaxseed
• 6 tbsp water
• 50 g ground California Walnuts
• 165 g plain flour
• 2 tbsp oil
• 7 tbsp plant based milk
• Pinch sea salt

Toppings

• California Walnuts
• A drizzle of olive oil