Butternut squash and mushroom wellington recipe
A showstopping veggie centrepiece, perfect for a festive feast or Sunday roast alternative. Don't be put off by the long cook time – it's mostly just the squash roasting in the oven.
Ingredients
- 1 neck end of a large butternut squash, about 12.5cm (5in) long
- 3 tbsp olive oil
- 2 banana shallots, finely chopped
- 750 g mixed mushrooms, finely chopped
- 4 garlic cloves, crushed
- 1 handful thyme sprigs, leaves picked and roughly chopped
- 2 tbsp red miso paste
- 150 g cashew nuts
- 150 ml vegetable stock
- 1 pinch plain flour, to dust
- 600 g block puff pastry
- 2 tbsp soya milk, to glaze
- 1 neck end of a large butternut squash, about 12.5cm (5in) long
- 3 tbsp olive oil
- 2 banana shallots, finely chopped
- 26.5 oz mixed mushrooms, finely chopped
- 4 garlic cloves, crushed
- 1 handful thyme sprigs, leaves picked and roughly chopped
- 2 tbsp red miso paste
- 5.3 oz cashew nuts
- 5.3 fl oz vegetable stock
- 1 pinch plain flour, to dust
- 21.2 oz block puff pastry
- 2 tbsp soya milk, to glaze
- 1 neck end of a large butternut squash, about 12.5cm (5in) long
- 3 tbsp olive oil
- 2 banana shallots, finely chopped
- 26.5 oz mixed mushrooms, finely chopped
- 4 garlic cloves, crushed
- 1 handful thyme sprigs, leaves picked and roughly chopped
- 2 tbsp red miso paste
- 5.3 oz cashew nuts
- 0.6 cup vegetable stock
- 1 pinch plain flour, to dust
- 21.2 oz block puff pastry
- 2 tbsp soya milk, to glaze
Details
- Cuisine: British
- Recipe Type: Butternut squash
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 175 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line a baking sheet with baking parchment.
- Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 1 ¼ to 1 ½ hr, until tender. Set aside to cool.
- While the squash is roasting, make the mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5 minutes, until softened. Turn up heat to high and add mushrooms.
- Cook, stirring occasionally, for 12 to 15 minutes. until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2 minutes. Remove from the heat.
- In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture. Check seasoning and set aside to cool.
- To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out a third of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture leaving a 1cm (0.5in) border around the edges. Lay on roasted butternut halves making sure they join up.
- Roll out the remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
- Reheat oven to 200°C/180°C fan/400°F/gas mark 6. Brush the wellington with soya milk and cook for 50 minutes to 1 hour, until golden brown and crisp.
- Leave to rest for 10 minutes before transferring to a board or plate. Serve in slices.
This recipe is courtesy of Maldon.
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