Squash, chestnut and hazelnut nut roast wreath

2 large onions, roughly chopped

2 tbsp olive oil

4 cloves garlic, minced

1 small squash or ½ butternut peeled and cut into small cubes

100g mushrooms finely chopped

2 big handfuls of kale

300g hazelnuts

4 tbsp pine nuts toasted or pumpkin seeds if preferred

4 tbsp sunflower seeds toasted

180g chestnuts chopped

2 tbsp tamari

4 tbsp nutritional yeast

2 tbsp vegan Worcestershire sauce

1 tbsp wholegrain mustard

1 tsp sea salt

Zest 1 lemon

Black pepper

1 tbsp maple syrup

2 tbsp fresh thyme, chopped

3 tbsp olive oil