Nutrition: Per serving
Line a 20cm square baking tin with baking parchment and rub a little oil over the inside. Bring the stock to the boil in a saucepan, then stir in the polenta. Cook, stirring continuously, for 3-4 mins, until thick, like loose mashed potato.
Add the cheese and rosemary. Stir for another minute, then pour into the prepared tin. Level the surface. Leave to cool, then chill for at least 30 mins until set firm. Will keep chilled for up to two days.
Meanwhile heat the oven to 200C/180C fan/gas 6. Toss the squash in 1 tbsp of the olive oil and some seasoning on a baking tray, then roast for 15 mins, until starting to soften. Will keep chilled for up to two days.
Turn the polenta out of the tin and cut diagonally from corner to corner into four triangles. Use a small star cutter to stamp a few stars from one of the triangles. Line a baking tray with parchment and arrange the three triangles on it to look like a Christmas tree, overlapping a little and pressing gently to stick.
Dot the chutney here and there, then spread over the entire surface. Top with the roasted squash. Cut the goat’s cheese into discs and arrange these to look like baubles, then the cranberries. Rub each sage leaf with a little olive oil and place these over the cheese. Lay one star at the top of the ‘tree’ and the others dotted around. Drizzle with a little more olive oil and season with black pepper. Will keep chilled for a day or cover loosely and freeze for a month.
Heat the oven to 200C/180C fan/ gas 6. Cook for 25 mins, or 30 mins from frozen, until the cheese is golden and melting. Leave to cool for 10 mins before carefully using the baking parchment to help you slide it onto a serving board. Cut into wedges to serve.
