Butternut Squash and Walnut Wellington
Christmas is the perfect occasion to be inventive with your cooking, and this classic vegan butternut squash and mushroom Wellington recipe is sure to be a crowd-pleaser.
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This vegan butternut squash and mushroom Wellington is a substantial main course that has so much flavour your guests will be abandoning their potatoes and asking you for more.
This recipe uses butternut squash as a base, which is cooked in paprika and cinnamon to give it a wonderful festive taste.
The squash is layered with spinach, béchamel sauce, dried apricots and walnuts, and encased in puff pastry. Salivating yet? We are!
Total Time: 2 hours 20 minutes
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes
- 0.16666666666667 0.16666666666667 block ready-made puff pastry (or gluten-free alternative), brought up to room temperature
- Knob of vegan margarine, for greasing
- Dairy-free milk, for basting
- For the squash:
- 0.16666666666667 0.16666666666667 small butternut squash, peeled, deseeded and cut into cubes
- 0.33333333333333 0.33333333333333 Tbsp olive oil
- 0.083333333333333 0.083333333333333 tsp ground cinnamon
- 0.083333333333333 0.083333333333333 tsp ground paprika
- 0.66666666666667 0.66666666666667 Tbsp cold water
- Salt and pepper to season
- For the béchamel:
- 0.16666666666667 0.16666666666667 Tbsp vegan margarine
- 0.16666666666667 0.16666666666667 Tbsp flour (gluten-free if using that option)
- 33.333333333333 33.333333333333 ml dairy-free milk
- 0.5 0.5 Tbsp nutritional yeast
- Salt and pepper
- For the filling:
- 26.666666666667 26.666666666667 g fresh baby spinach
- 0.5 0.5 Tbsp cold water
- 12.5 12.5 g dried apricots, chopped
- 8.3333333333333 8.3333333333333 g walnut pieces, chopped
- First cook the butternut squash. Heat the olive oil in a pan and add the squash. Cook for 15-20 minutes on a medium-low heat, stirring occasionally until the pieces are soft and can be broken up easily. After 10 minutes of cooking add the paprika, cinnamon and salt and pepper and stir in. You will probably need to add a few tablespoons of water towards the end to help with the cooking and stop it drying out too much. Mash the cooked squash slightly, making sure there are still plenty of lumps, and set aside.
- Now make your béchamel. Melt the margarine in a small saucepan and then take the pan off the heat and add the flour. Use a whisk to bring them together. It will immediately form a thick lump at the bottom of the pan. Add the milk, a little at a time, until you get a paste consistency, then put the pan back on the heat and continue adding the milk, whisking as you go to prevent lumps from forming. Add the nutritional yeast and season to taste. Cook on a low heat for about 4 minutes and then set aside. The béchamel will start to thicken as it cools, which is what we want. Just whisk it occasionally to stop a skin forming.
- Wilt the spinach by cooking it with a few tablespoons of water for about 4 minutes, and then drain in a sieve. Use a spoon to squeeze out as much of the spinach water as you can. Now you are ready to assemble your filling.
- Tear off a strip of clingfilm about 18 inches long and place it on your worktop. Spoon the mashed butternut squash onto the film, forming a line about 11 inches long and 4 wide. Spoon the cooled and thickened béchamel sauce on top of the squash, trying not to spill any over the sides. It should be thick enough to do this easily. Use your fingers to spread the spinach out over the top of the béchamel and then sprinkle the apricots and walnuts on top of that. Bring the sides of the clingfilm together, so that the filling becomes sausage-shaped, then twist the ends to seal it. Put this on a plate in the fridge for an hour to cool completely.
- Grease a large baking tray and preheat the oven to gas 6/200C/400F.
- On a floured surface, roll out your pastry to about 14-15 inches long and 10 inches wide. Place this on the baking tray and then put your chilled filling, upside down, onto the middle of the pastry. Carefully remove the clingfilm without disturbing the filling too much.
- Now brush all around the visible pastry with the dairy-free milk. Bring the sides of the pastry together, just like you did the clingfilm, and press one on top of the other to seal. Brush any areas with milk that haven’t been done. Press down each end and tuck them in, pinching them with your fingers to seal.
- Now carefully turn the whole thing over so that the sealed bits of pastry are hidden at the bottom.
- Brush the top with the milk and then gently score diagonal slices only a tiny way into the pastry with a sharp knife. Now score diagonal slices the other way so that you end up with diamond shapes.
- Cook towards the bottom of the oven for 30-35 minutes, until the pastry is risen and browned. If you’ve scored it correctly you’ll have raised diamonds on the top. Allow to cool for 10 minutes and then slice into six and serve.
Looking for more vegetarian roast recipes for your Christmas dinner?
Feast your eyes on these impressive vegan roast recipes!