This Vegan Butternut Squash Wellington filled with roasted butternut squash, sage, sun dried tomatoes and vegan feta makes delicious vegan and vegetarian centrepiece. Perfect for any occasion including Christmas yet simple enough for everyday!
Butternut squash must be one of my favourite vegetables ever. I simply love its earthy sweetness particularly when roasted.
Combination of butternut squash, sage, sun dried tomatoes and vegan 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 vegan wellington and I was so pleased with the result!
If you like this recipe make sure to check out my other vegan and vegetarian roast alternative - Vegan Lentil Roast (Easy Lentil Loaf)
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✔️ Why should you try this recipe?
- It uses only handful of simple ingredients for an impressive result
- Quick and easy to make
- Impressive enough for special occasions yet simple enough for every day
- Easy to adapt
- Great for preparing ahead.
🥘 Ingredients and substitutes
Butternut Squash - Our star ingredient which could be substituted by any other squash or even pumpkin.
Sage - My favourite herb to pair with squash. Feel free to use either fresh or dried sage. However, if not a fan you can always substitute it with different woody herb like thyme or rosemary.
Sun Dried Tomatoes - I use the jarred ones in oil here as they're nice and soft and packed full of flavour. Also I like to use the oil itself to drizzle my squash when roasting.
Puff pastry - Thankfully, most of shop bough puff pastries are vegan (at least here in the UK). My favourite is Jus-Rol as it's the most reliable one and puffs up beautifully. I'm lazy so use ready rolled sheets most of the time but feel free to use a block and roll it out yourself.
Vegan Feta - I created this recipe quite a few years back as a vegetarian wellington and used regular feta.
I have since recreated it with vegan feta style cheese alternative and have been doing it since. I can recommend Violife Greek White as a fantastic substitute.
If you're vegetarian, feel free to use regular feta.
Oat milk - You will only need a small amount to brush over pastry in place of "egg-wash". Feel free to use any plant milk of your choice.
🍽 Equipment
Small baking dish for roasting butternut squash. You could use baking tray as well.
Baking tray of your choice for baking your squash wellington.
Pastry brush for brushing pastry with milk.
💭 Pro Tips
- Take the puff pastry out of the fridge 15 minutes before you're ready to use it which will make it easier to work with.
- Use the oil from sun dried tomatoes when roasting butternut squash for extra flavour.
- Adjust seasoning according to your preferences but bear in mind that feta cheese (even vegan substitute) is quite salty so taste your filling before you add more salt (if any).
- Let your squash wellington rest for a few minutes before slicing. Not only will it be easier to cut but it's also tastier when warm instead of hot.
🥡 Storing & freezing
Vegan squash wellington is best when served once baked but if you happen to have any leftovers you can enjoy them cold or gently reheat them in the oven at 180C/350F/Gas Mark 4 for about 10 min.
Leftovers will keep in the fridge for 3-4 days.
I wouldn't recommend freezing baked wellington.
🍴 Serving suggestions
This delicious vegan and vegetarian butternut squash wellington can be served super simple with fresh green salad leaves dressed with simple vinaigrette and some extra vegan feta.
You can also treat it as an impressive vegan and veggie roast alternative and serve with entire array of trimmings for Christmas, Thanksgiving, Sunday lunch or any other special or less special occasion.
See: Try it with... for some lovely side dishes to go with your wellington.
📖 Variations
I kept my vegan butternut squash wellington super simple but if you wanted to make it even more special I've listed some variations you might want to consider:
- Add some chopped chestnuts (the vacuum packed type like these from Merchant Gourmet) or lightly toasted, chopped walnuts.
- 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.
- Add some sautéed red onion or shallots to your filling.
- Chop and pan fry some mushrooms, onion and garlic, let it cool and add some freshly chopped parsley. Spread the cooled mixture on top of the half of puff pastry you will be putting your filling on. Roll as per recipe.
❓ FAQs
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 1-2 days in advance and keep it in the fridge until needed.
Even if you are just going to roast your squash ahead of time, you will make a huge time saving.
To make this wellington gluten-free you will need to use gluten-free puff pastry. In the UK you can buy Jus-Rol gluten-free and vegan puff pastry in most major supermarkets.
🔪 How to make Vegan Butternut Squash Wellington?
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 180C/356F/Gas Mark 4.
Put butternut squash chunks in a roasting tin or small roasting dish with a drizzle of oil (you can use oil from your sun dried tomatoes for extra flavour) and dried or fresh sage. Roast in 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 vegan feta cheese. Taste and season to your liking. Let it cool a bit before assembling your wellington.
Unroll puff pastry sheet and spread cooled 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 under slightly on both sides and bend the roll to create a crescent.
Put it on a lined baking sheet and brush gently with some oat milk for that crispy finish. Bake in preheated oven for approx 30-35 minutes until browned. Let the wellington rest for 5 minutes before slicing and enjoy.
Have you tried my Vegan Butternut Squash Wellington?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 Try it with...
Roasted Brussels Sprouts with Balsamic Vinegar & Walnuts
Vegan Onion Gravy
Vegan Roast Potatoes
Sage and Onion Stuffing (Vegan)
Braised Red Cabbage
Easy Cranberry Sauce with Rosemary
Roasted Brussels sprouts with Parmesan & Garlic
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📋 Recipe
Vegan Butternut Squash Wellington
Ingredients
- 1 small butternut squash (approx 500-600g/1.1-1.3lbs unpeeled weight) peeled, deseeded and chopped into small chunks
- 1 tablespoon olive oil or oil saved from sun dried tomatoes for roasting squash
- 1 teaspoon (heaped) dried sage see notes
- 7 sun dried tomatoes in oil drained and chopped, see notes
- 100-125 g vegan feta cheese I use Violife Greek White
- 1 375g pack of ready rolled puff pastry sheet see notes
- salt, pepper
- oat milk to brush pastry with
Instructions
- Preheat the oven to 180C/356F/Gas Mark 4.
- Put butternut squash chunks in a roasting tin or small roasting dish with a drizzle of oil (you can use oil from your sun dried tomatoes for extra flavour) and dried or fresh sage. Roast in 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 vegan feta cheese. Taste and season to your liking. Let it cool a bit before assembling your wellington.
- Unroll puff pastry sheet and spread cooled 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 under slightly on both sides and bend the roll to create a crescent.
- Put it on a lined baking sheet and brush gently with some oat milk for that crispy finish. Bake in preheated oven for approx 30-35 minutes until browned. Let the wellington rest for 5 minutes before slicing and enjoy.
Notes
- Nutritional information is approximate, per serving based on 4 servings and should be treated as a guideline only.
- You can use fresh sage leaves if you want instead of dried and if you are not a fan of sage feel free to swap it for rosemary or thyme.
- Leftovers will keep in the fridge for 3-4 days.
- I wouldn't recommend freezing.
- Feeling can be prepared in advance and wellington assembled and baked once you're ready.
- Take the puff pastry out of the fridge 15 minutes before you're ready to use it which will make it easier to work with.
- Use the oil from sun dried tomatoes when roasting butternut squash for extra flavour.
- Adjust seasoning according to your preferences but bear in mind that feta cheese (even vegan substitute) is quite salty so taste your filling before you add more salt (if any).
- Let your squash wellington rest for a few minutes before slicing. Not only will it be easier to cut but it's also tastier when warm instead of hot.
- Add some chopped chestnuts (the vacuum packed type like these from Merchant Gourmet) or lightly toasted, chopped walnuts.
- 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.
- Add some sautéed red onion on shallots to your filling.
- Chop and pan fry some mushrooms, onion and garlic, let it cool and add some freshly chopped parsley. Spread the cooled mixture on top of the half of puff pastry you will be putting your filling on. Roll as per recipe.
Nutrition
Update Notes: This post was originally published on 15 October 2018and updated December 2021 with more user friendly layout and some more helpful tips and info and to make it fully vegan.
Midge @ Peachicks' Bakery says
This is a perfect veggie main & I agree Butternut & sage is just THE nicest flavour combo! x
joskitchenlarder says
Thanks so much Midge! 🙂 When I was making it for the first time, I thought it might be a tad too simple but I'm glad I didn't try to overcomplicate the flavours here cause these are perfect! x
Mayuri Patel says
What a wonderful tempting bake.. just love the filling and the various suggestions you've given. A great idea for parties.
joskitchenlarder says
Thank you so much Mayuri! 🙂 I'm really pleased you like it! There are so many ways to add, swap and change ingredients here although I must say I do like this one a lot! 🙂 Thanks for stopping by!
jenny paulin says
This looks amazing Jo. I saw its photo on FB the other day and drooling all over it! This would be perfect for a Sunday lunch or a christmas dinner veggie option.
joskitchenlarder says
Thanks Jenny!x FB can be a bit dangerous like that lol This Wellington does make for rather delicious veggie main for any occasion.
Angie | Fiesta Friday says
I think it's a wonderful meat-free recipe, Jo! And it looks so pretty and festive, too!
joskitchenlarder says
Thanks Angie! 🙂 It does make an exciting veggie centrepiece and super adaptable too! 🙂
frugal hausfrau says
A veggie wellington! What a great idea and a perfect dish for fall!
Thanks for sharing your creation with us this week at Fiesta Friday!!
Mollie
joskitchenlarder says
Thanks Mollie! 🙂 It's very autumnal isn't it and then with few small additions (or even without them) it will make lovely festive veggie feast too! 🙂
Cat | Curly's Cooking says
I love the flavours you've paired with the butternut squash. This looks really delicious. x
joskitchenlarder says
Thank you Cat! 🙂 x
Mila says
Hello Jo!
What a wonderful recipe for the vegetarians! Absolutely love it. I have a similar recipe- the roll with pumpkin and raisins, but the sweet one 🙂
Thanks for sharing!
joskitchenlarder says
Hello Mila 🙂 Thank you for stopping by! I'm glad you like the wellington! 🙂 Your sweet version sounds really lovely. Great thing about squash/pumpkin is that it goes really well in both sweet and savoury dishes! Really versatile! 🙂
Kat (The Baking Explorer) says
This would be a great centerpiece for a festive meal!
joskitchenlarder says
Thanks Kat! 🙂 Definitely!
Corina Blum says
This sounds absolutely delicious and would make a great centrepiece for a special vegetarian meal. I think butternut squash and feta is a great combination. Thanks for sharing with #CookOnceEatTwice!
joskitchenlarder says
Thanks Corina! 🙂 I do love sweet and salty flavours of squash and feta too! x
Choclette says
Oh wow Jo. This is my kind of food and the sort of thing I'd be making for a special dinner, not a weeknight meal. You are a star and I bet your family were very happy with you. I use this particular squash combination quite a lot. It works well in a tart as well as a frittata type omelette too.
joskitchenlarder says
Aw thank you Choclette! 🙂 It's such a lovely marriage of flavours with sun dried tomatoes, sage and feta isn't it! My kids love butternut squash but this combo is quite a grown up taste so I figured as long as it's wrapped in pastry they will not mind and I was right. Whenever pastry is involved they will definitely give it a go lol! I must try your frittata suggestion too, I bet it's delicious!