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5 from 8 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


  • 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)


  • 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. 


  • 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.


Serving: 0g | Calories: 678kcal | Carbohydrates: 62g | Protein: 14g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 548mg | Potassium: 698mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16177IU | Vitamin C: 37mg | Calcium: 214mg | Iron: 4mg