Dessertsdeliciouslyella
Butternut Squash Wellington
This squash & mushroom wellington is the ultimate winter showstopper. The soft, creamy roasted butternut squash underneath the crispy puff pastry case is a match made in heaven — plus the miso paste gives this dish an amazing depth of flavour. Serve alongside maple roasted parsnips, carrots, and cranberry sauce.
👥 6 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h 20m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 180°C / 200°C / 400°F.
2
Place the butternut squash on a baking tray and drizzle with olive oil and salt.
butternut squash0.5olive oil1 tablespoon
3
Cook for 30–⏱️ 35 minutes until soft and cooked through.
4
While the squash is cooking, place a pan over medium heat and add a drizzle of olive oil.
olive oil1 tablespoon
5
Add the onions, garlic and a pinch of salt and cook for 5–⏱️ 10 minutes until soft.
onion1garlic2 cloves
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.
dried rosemary1 teaspoondried thyme1 teaspoonpine nuts1.8 oz
7
Cook for ⏱️ 5 minutes, before finally stirring through the chopped spinach and leaving it to wilt.
spinach3.5 oz
8
Roll out the sheet of puff pastry onto a baking tray.
9
Spoon ¾ of the mushroom mixture onto one side of the pastry (lengthways), before topping with the roasted butternut squash half.
butternut squash0.5
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.
11
Cut thin slits into the top of the wellington and brush with almond milk to create a light glaze.
12
Cook for 25–⏱️ 30 minutes in the oven until golden and crispy.
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