Butternut squash Wellington

Name: Butternut squash Wellington
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 30 min
Yield: 6
Cuisine: british
Ingredients: 1 butternut squash; 3.5 oz walnuts; 10.6 oz button mushrooms; 28.2 oz baby spinach; 2 shallots; 2 cloves garlic; 1.05 oz thyme; 1.05 oz rosemary; 1.05 oz sage; 3 tbsp soy sauce; 2 puff pastry sheets; 1 tbsp Dijon mustard; 1 tbsp butter; 2 tbsp olive oil; unsweetened plant-based milk (for coating); salt; pepper

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Paul Breuer

Social Media Manager at Kitchen Stories

"For me, this butternut squash Wellington is the ideal meatless main for the festive season: impressive yet wonderfully uncomplicated. The combination of roasted squash, a savory mushroom–walnut filling, plenty of fresh herbs, and crisp puff pastry is simply unbeatable. The best part: you can easily make it vegan by using vegan puff pastry and plant-based butter. Plus, much of it can be prepped ahead — just roast the squash and make the filling the day before, store everything in the fridge, and then assemble and bake right before serving. That way, you’ll have more time for your guests on the big day. One more tip: be sure to squeeze the blanched spinach really well so the puff pastry turns out perfectly crisp."

Difficulty

Medium 👍

Preparation

30 min

Baking

80 min

Resting

0 min

Ingredients

2Servings

MetricImperial

⅓

butternut squash

33⅓ g

walnuts

100 g

button mushrooms

266⅔ g

baby spinach

⅔

⅔ cloves

10 g

10 g

10 g

sage

1 tbsp

⅔

⅓ tbsp

⅓ tbsp

⅔ tbsp

unsweetened plant-based milk (for coating)

salt

pepper

Utensils

knife, cutting board, baking sheet, peeler, frying pan, food processor, pot, cooking spoon, pastry brush

Nutrition per serving

Cal500

Fat36 g

Protein15 g

Carb42 g

Step 1/4
- ⅓ butternut squash
- 100 g button mushrooms
- ⅔ shallots
- ⅔ cloves garlic
- 33⅓ g walnuts
- salt
- pepper
- knife
- cutting board
- baking sheet
- peeler
Preheat the oven to 200°C/390°F. Halve, deseed and peel butternut squash. Separate and cube cavity part. Season squash with salt and pepper and toss with some olive oil. Bake at 200°C/390°F for approx. 30 min. Meanwhile peel and finely dice shallots, peel and finely mince garlic and slice mushrooms. After the baking time, add walnuts to the baking sheet with squash and bake for approx. 5 min. more. Remove from the oven and set aside.
Step 2/4
- 10 g thyme
- 10 g rosemary
- 10 g rosemary
- 10 g sage
- 1 tbsp soy sauce
- ⅓ tbsp butter
- ⅔ tbsp olive oil
- frying pan
Heat butter and olive oil in a large pan over medium heat. Sauté shallots until translucent. Add mushrooms and fry for approx. 10 min. until brown. Then add garlic, thyme, sage and rosemary and fry for approx. 3 min. more until fragrant. Add soy sauce, stir in and let simmer briefly until liquid is evaporated.
Step 3/4
- ⅓ tbsp Dijon mustard
- 266⅔ g baby spinach
- food processor
- pot
- cooking spoon
Add the fried mushrooms together with roasted squash cubes, walnuts and Dijon mustard into a blender and blend to a coarse mixture. Briefly blanch the spinach in boiling salted water, then rinse with cold water and squeeze out all the excess liquid from the spinach with your hands.
Step 4/4
- ⅔ puff pastry sheets
- unsweetened plant-based milk (for coating)
- pastry brush
Roll out a piece of puff pastry on a baking sheet lined with parchment paper and spread half of mushroom-nut mixture in a rectangle in the center. Now, distribute spinach evenly over the mixture. Place baked pumpkin halves cut-side down onto the spinach, cover them with the remaining mushroom mixture, and smooth it out. Cover with another piece of puff pastry and press down gently. Now, trim off excess puff pastry and cut it into strips. Arrange the strips in a pattern over the puff pastry roll. Brush with a little soy milk and bake in the preheated oven at 200°C/390°F for approx. 50 min. Until the puff pastry is golden brown. Remove from oven, let it rest briefly, then slice it and serve with your choice of side dishes.
Enjoy your meal!