Published On: Thu, Oct 24th, 2019

Butternut squash wellington 

Prepare this mouth-watering centrepiece to impress your guests this winter. Roasting a whole butternut squash, scooping out the middle and then stuffing it with spiced sausage meat, orange, nutmeg, almonds, cranberries and kale is really easy to do, and gives impressive results. 

vegan butternut squash wellington recipe

Vegan Butternut Squash Wellington 

Prepare this mouth-watering centrepiece to impress your guests this winter. Roasting a whole butternut squash, scooping out the middle and then stuffing it with spiced sausage meat, orange, nutmeg, almonds, cranberries and kale is really easy to do, and gives impressive results. 
Course Dinner
Cuisine British, christmas, meat free, vegan, vegetarian
Keyword healthy vegan, vegan, vegan christmas, vegan dinner, vegan roast, vegetarian
Servings 4 portions
Author Indigo Greens

Ingredients

  • 1 medium butternut squash
  • 150 g vegan sausage mix
  • 105 ml water
  • 8 sprigs thyme
  • 50 g cranberries
  • 40 g dried onions
  • ¼ teaspoon nutmeg
  • ½ teaspoon smoked paprika
  • 1 tablespoon fresh sage finely chopped
  • 200 g toasted almond flakes
  • 0.5 tsp chili flakes
  • 3 tablespoon garlic grated
  • 1 small orange zested
  • ½ teaspoon wholegrain mustard
  • 200 g kale
  • olive oil
  • salt and pepper
  • 1 garlic head

Instructions

  1. Preheat the oven to gas mark 5, 190°C, fan 170°Halve the butternut squash vertically and scoop out the seeds with a soup spoon. Oil a non-stick roasting tray and inside of the squash. Season with a pinch of salt, pepper and 1 tbsp spoon garlic and half the thyme. Lay both halves, cut side down, in the roasting tray and roast for 45 mins, or until just tender.

  2. Leave to cool for 20 minutes, then carefully turn the halves over and scoop out the insides along the length of each squash half, leaving an even 2cm border of squash all around the edge. Be careful not to rip the skin. Put the inside of the squash in a mixing bowl with mustard and orange zest.

  3. While the squash halves cook, mix together the leftover squash, sausage mix, almonds, cranberries, dried onion, chilli, smoked paprika, garlic, nutmeg, fresh sage, salt, pepper, orange zest and mustard, and allow it to set in the fridge for 20 minutes.

  4. Meanwhile gently pull the kale leaves off the stalks, wash, dry and pack into the centre of both sides of squash once cooled.
  5. Now divide the sausage mix between both halves packing down tightly and evenly.
  6. Put the two halves together to make a butternut squash shape and tie together several times along the length of the squash with kitchen string. Return to the roasting tin.
  7. Bake for 20 minutes, then add the halved garlic heads to the tin with the remaining thyme sprigs, drizzling them with 1 tbsp oil. Bake for a further 30-40 mins, until the squash is completely tender and piping hot.
  8. Allow to set for 20 min with tinfoil over before serving.

Recipe Notes

Serve this vegan roast with homemade beetroot dauphinoise, wilted greens and a creamy white wine sauce.

For more recipes follow Indigo_Greens17 on Instagram and Facebook

Indigo Greens is an entirely plant-based restaurant created by couple Patti Bullock and Mark Aston. With a stand alone restaurant on Liverpool’s Queens Drive and a kitchen in Duke Street Food and Drink Market, the vegan friendly food has become a favourite in the city and beyond. After going vegan, the duo found it difficult to dine out on quality plant-based dishes and with Patti’s chef background, created their own impressive menu.

Championing flavour, quality and all things plant-based, Indigo Greens has created a whole range of dishes that are bursting with flavour.

Love this recipe?

Sign-up for the newsletter to get more recipes like this

Discover the hottest news from the vegan world and be the first to hear about new plant-based product launches with the Vegan Food & Living newsletter. Join us and receive advice from expert nutritionists to help you lead a happy and healthy vegan life deliciously tempting recipes, news, products and in-depth articles covering every aspect of vegan living straight to your inbox.

Join us to get the most out of Vegan Food & Living

No charge. No spam. Unsubscribe anytime.


Comments

Comments

Tags: , , , ,