Butternut Squash Veggie Wellington

This Butternut Squash Veggie Wellington filled with roasted butternut squash, sage, sun dried tomatoes and salty feta makes delicious vegetarian centrepiece. Perfect for any occasion including veggie Christmas yet easy enough for everyday!

Butternut squash must be one of my favourite vegetables ever. I simply love its earthy sweetness particularly when roasted. I use it in many of our family favourites like Easy Butternut Squash & Chorizo Gnocchi, Butternut Squash & Chorizo Risotto and more.

Combination of butternut squash, sage, sun dried tomatoes and feta is the one I also use in hearty salads, pasta etc. During a brief light-bulb moment I decided to use it as a filling for this delicious veggie wellington and I was so pleased with the result!

Can I make Butternut Squash Veggie Wellington in advance?

This wellington is super easy to prepare and doesn’t take long to make at all but you can make it even easier on yourself by preparing your filling in advance.

I like to use my oven quite methodically and on the day when I’m baking or roasting something I tend to fill an empty shelf with a tray full of veg etc. and roast them at the same time. I’m always trying to use my oven at its full capacity.

You don’t even need to make the entire filling in advance as once you’ve roasted your squash, adding the remaining ingredients will only take minutes on the day you want to bake your wellington.

How can I adapt Butternut Squash Veggie Wellington?

Roasted butternut squash has this autumnal, earthy vibe so it wasn’t until we were actually diving into this delicious wellington, that I realised it would make perfect vegetarian centrepiece at Christmas or any other special occasion. To make it a bit more festive consider the following swaps/additions:

• Add some chopped chestnuts (the vacuum packed type like these from Merchant Gourmet*) or lightly toasted, chopped walnuts.
• Substitute feta with creamy goat’s cheese or even stilton. Both marry beautifully with roasted squash.
• Consider adding some cooked spinach (either fresh or frozen). If using fresh simply wilt it gently in a large frying pan with a splash of water, drain well and squeeze as much water out as possible (you don’t want to make your filling too soggy). Chop and add to your filling. If using frozen spinach simply microwave it as per instructions on the packaging and proceed as you would with fresh spinach.
• Personally, I think that butternut squash and sage (fresh or dried) go hand in hand but you could consider any other woody herb like rosemary or thyme.

Serving Butternut Squash Veggie Wellington

Once baked make sure you let your veggie wellington rest for a few minutes as it will be easier to cut plus I find it’s much tastier when warm instead of hot.

Serve it with a simple green salad sprinkled with some extra feta or goat’s cheese and dressing of your choice or if you are serving it at Christmas try my Roasted Brussels Sprouts with Parmesan and Garlic and  Easy Cranberry Compote (Sauce) with Rosemary.

If you happen to have any leftovers you can enjoy them cold or you can gently reheat them in the oven at 180C/350F/Gas Mark4 for about 10 min.

How to make Butternut Squash Veggie Wellington – Step-By-Step Instructions

• Preheat the oven to 180C/356F/Gas Mark 4.
• Put butternut squash chunks in a roasting tin or small roasting dish with a glug of oil (you can use oil from your sun dried tomatoes for extra flavour) and dried sage. Roast in a preheated oven for approx 20-25 min until fork tender. This can be done in advance.
• Once roasted, mix your butternut squash with chopped sun dried tomatoes and crumbled feta cheese. Taste and season to your liking. I don’t normally add any salt here as feta cheese is salty enough.

• Unroll puff pastry sheet and spread your butternut squash filling along the top lengthwise, leaving a little pastry edge. Tightly roll the pastry over the filling and keep rolling until all the pastry is used up. Once rolled, tuck the ends in slightly on both sides and bend the roll to create a crescent.

• Put it on a lined baking sheet and brush gently with some egg wash for nice, shiny and crispy finish. Bake in the preheated oven at 180C/356F/Gas Mark 4 for approx 30-35 minutes until browned. Let the wellington rest for 5 minutes before slicing and enjoy with accompaniments of your choice.

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5 from 9 votes

Butternut Squash Veggie Wellington

Delicious vegetarian wellington filled with earthy butternut squash & sage, sun dried tomatoes and salty feta. Perfect centrepiece for any occasion (including veggie Christmas) yet easy enough for everyday!

Course Christmas Dinner, Lunch, Main Course

Cuisine British, fusion, International

Keyword Butternut Squash Wellington, Veggie Wellington

Prep Time 40 minutes

Cook Time 35 minutes

Resting 5 minutes

Total Time 1 hour 15 minutes

Servings 4 people

Calories 678kcal

Author Jo Allison

Ingredients

Metric - US Customary

• 1 small butternut squash (approx 500-600g/1.1-1.3lbs unpeeled weight) peeled, deseeded and chopped into small chunks
• 1 tsp (heaped) dried sage see notes
• 7 sun dried tomatoes in oil drained and chopped
• 100-125 g feta cheese see notes
• 1 375g pack of ready rolled puff pastry sheet see notes
• olive oil, salt, pepper
• 1 egg lightly beaten (for egg wash)

Instructions

• Preheat the oven to 180C/356F/Gas Mark 4.
• Put butternut squash chunks in a roasting tin or small roasting dish with a glug of oil (you can use oil from your sun dried tomatoes for extra flavour) and dried sage. Roast in a preheated oven for approx 20-25 min until fork tender. This can be done in advance.
• Once roasted, mix your butternut squash with chopped sun dried tomatoes and crumbled feta cheese. Taste and season to your liking. I don't normally add any salt here as feta cheese is salty enough. 
• Unroll puff pastry sheet and spread your butternut squash filling along the top lengthwise, leaving a little pastry edge. Tightly roll the pastry over the filling and keep rolling until all the pastry is used up. Once rolled, tuck the ends in slightly on both sides and bend the roll to create a crescent.
• Put it on a lined baking sheet and brush gently with some egg wash for nice, shiny and crispy finish. Bake in the preheated oven at 180C/356F/Gas Mark 4 for approx 30-35 minutes until browned. Let the wellington rest for 5 minutes before slicing and enjoy with accompaniments of your choice. 

Notes

• Nutritional information is approximate, per serving and meant as a guideline only.
• You can use fresh sage leaves if you want instead of dried.
• If you are not a fan of feta cheese feel free to substitute it with creamy goat's cheese. If you do that make sure to taste and adjust seasoning as you will most likely need some salt here whereas if you use feta cheese the mixture should be salty enough. 
• If you fancy a little bit of crunch, some chopped walnuts or chestnuts can be added to your filling. 
• To make your puff pastry easier to work with make sure you take it out of the fridge 15 minutes before you are ready to use it.

Nutrition

Nutrition Facts

Butternut Squash Veggie Wellington

Amount Per Serving (0 g)

Calories 678 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 13g65%

Cholesterol 63mg21%

Sodium 548mg23%

Potassium 698mg20%

Carbohydrates 62g21%

Fiber 5g20%

Sugar 5g6%

Protein 14g28%

Vitamin A 16177IU324%

Vitamin C 37mg45%

Calcium 214mg21%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Update Notes: This post was originally published on 15 October 2018 and updated in November 2019 with more user friendly layout and some more helpful info.

Some more recipes you might enjoy:

Braised Red Cabbage

Brussels Sprouts, Bacon & Chestnuts Macaroni Cheese

Celeriac Veggie Loaf 

Butternut Squash Macaroni Cheese

Veggie Lentils & Spinach Lasagne

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