Butternut Squash Wellington

The Wellington is absolutely classic British dish.

Traditionally made with beef, this vegan version uses bold colours, wonderful textures and of course delicious flavours.

The hero here is butternut squash! Stuff with mushrooms, walnuts and thyme. Great for Christmas dinner !

Ingredients:

• 1 large butternut squash
• olive oil
• salt & pepper
• 60g walnuts
• 3 shallots
• 400g chestnut mushrooms
• 4 cloves garlic
• 6 springs fresh thyme
• 1 tbsp soy sauce
• 1 tbsp dijon mustard
• 2 handful spinach
• plant-base milk for glazing
• 2x 320g puff pastry

Method:

Preheat the oven to 200ºC/180ºC for fan assist oven.

Trim the top of the butternut squash, carefully slice it into half lengthwise, then peel and remove the seeds. Cut off the bulbous part from each half of the butternut squash (where the seeds were) leaving you with two long pieces and 2 bulbous pieces. Roughly chop the bulbous parts and transfer all the butternut squash to a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.

Remove the tray from the oven, add the walnuts and roast for another 5 minutes.

Add a drizzle of olive oil to a frying pan on a medium heat. Peel and dice shallots, then add to the frying pan and fry for 8 minutes.

Slice the mushrooms, and peel and dice the garlic. Add both to the frying pan and fry for 10 minutes.

Transfer the mushroom mixture to a food processor along with the dijon mustard, generous pinch of salt and pepper, as well as the walnuts and slices of squash from the oven. Process until mostly broken down.

Add the spinach along with a tablespoon to a pan on a medium heat. Cook for a few minutes until wilted, then drain any access water from the spinach.

Before assembling the wellington, roll out the first roll of puff pastry onto a large baking tray. Spoon 2/3rd of the mushroom mixture down the middle of the pastry, around 3 inches wide, leaving a couple of inches clear at the top and bottom.

Pop the wilted spinach over the mushroom mixture and place the long roasted pieces of butternut squash on top. Spread the remaining mushroom mixture over and around the butternut squash, filling in any gaps.

Roll out the second puff pastry sheet and place it over the wellington. 

Press down with your fingers to seal the two sheets of pastry together. Trim the excess pastry with a knife  and use a fork to crimp the edges. Then make three cuts on the top of the wellington to allow the moisture to escape.

Brush the wellington with plant-base milk and bake for 35-45 minutes or until the pastry is golden brown.

Serve with your favourite sides and a good helping of gravy. Enjoy!!!