Preheat your oven to 180°C/350°F

Peel the pumpkin, remove seeds and cut into cubes. Drizzle with olive oil and season with salt and pepper – Roast for 35 minutes or until the pumpkin is soft under the touch of a knife. Set aside for 10 minutes to cool. Transfer to a tray lined with paper towel to cool completely and absorb excess liquid. 

In the meantime, prepare your mushrooms. Slice the mushrooms and cook in a little olive oil on a medium heat with the onions, bay leaves, chestnuts and garlic. Cook for about 6-8 minutes. You are just slightly cooking them.

Set aside with  the pumpkin and makes sure they are fully cooled before continuing with the next steps.

In a large bow mix the feta, the dates, the thyme, the finely chopped rosemary, the maple syrup, lemon zest and juice.  Mix without mashing and add the mushrooms and pumpkin.

Place in the fridge for 15 minutes to chill slightly. Remove from fridge and brush inside of short ends with egg. Bring ends together to form a circle and press to seal. Place in the fridge for another 15 minutes to rest.

With the remains of the pastry cut out shapes with a cookie cutter. I used 2 different stars shapes. Decorate your wreath and carefully transfer onto a large baking tray. Brush with egg and sprinkle with black and white sesame seeds. Bake for 40-45 minutes or until golden and cooked through. Cool on the tray for 15 minutes.

Serve on a board with foliage and ribbons at the top (to hide the seal) with the sauce in a bowl in the centre.