Butternut Squash Wellington
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- ½ large butternut squash
- 1 onion
- 2 cloves garlic
- 17 oz button mushrooms
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1.8 oz pine nuts
- 1 tablespoon brown rice miso paste
- 3.5 oz spinach
- 1 x 11 oz sheet ready-rolled puff pastry
- splash of almond milk
- 1 tablespoon olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 180°C / 200°C / 400°F.
Step 2
Place the butternut squash on a baking tray and drizzle with olive oil and salt.
Step 3
Cook for 30–35 minutes until soft and cooked through.
Step 4
While the squash is cooking, place a pan over medium heat and add a drizzle of olive oil.
Step 5
Add the onions, garlic and a pinch of salt and cook for 5–10 minutes until soft.
Step 6
Add the mushrooms and cook for a further 10 minutes (untouched) until soft. Then mix through the rosemary, thyme, pine nuts and miso paste.
Step 7
Cook for 5 minutes, before finally stirring through the chopped spinach and leaving it to wilt.
Step 8
Roll out the sheet of puff pastry onto a baking tray.
Step 9
Spoon ¾ of the mushroom mixture onto one side of the pastry (lengthways), before topping with the roasted butternut squash half.
Step 10
Top with the rest of the mushroom mixture and roll the pastry over to form a whole wellington. If freezing, freeze at this step and when cooking, continue from step 11 — you may want to add on a couple of minutes of baking time when cooking from frozen.
Step 11
Cut thin slits into the top of the wellington and brush with almond milk to create a light glaze.
Step 12
Cook for 25–30 minutes in the oven until golden and crispy.
Step 13
Save recipe for the next time?
