Vegan Butternut Squash Wellington
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!
Servings 4 servings
- 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
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.
- 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.
Serving: 0g | Calories: 709kcal | Carbohydrates: 68g | Protein: 10g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Sodium: 505mg | Potassium: 671mg | Fiber: 6g | Sugar: 4g | Vitamin A: 16021IU | Vitamin C: 37mg | Calcium: 110mg | Iron: 4mg