Vegan Butternut Squash Wellington with Lentils

Name: Vegan Butternut Squash Wellington with Lentils
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Cuisine: British
Ingredients: 1 large butternut squash, halved, peeled, deseeded, cubed; 1 tablespoon olive oil, for coating squash; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon chilli flakes; 1 pinch salt and pepper; 1 onion onion, peeled and finely chopped; 3 cloves garlic, peeled and crushed or finely grated; 200 g chestnut mushrooms, finely chopped; thyme, a few sprigs, leaves used, stem discarded; 180 g cooked chestnuts, chopped; 120 g cooked green lentils; 1 slice wholemeal bread, whizzed into breadcrumbs; 2 teaspoons soy sauce; 2 teaspoons tomato puree; 1 teaspoon Marmite; salt and pepper, a good grinding; 2 x 320 g, puff pastry sheets; 7 tablespoons hummus; 2 tablespoons red onion chutney

Prep: 10 minCook: 1 hrmediumBritish

Roasted butternut squash halved and mashed with a savory filling of sauteed mushrooms, cooked chestnuts, and green lentils bound with breadcrumbs, soy sauce, tomato puree, and Marmite. Layered between sheets of puff pastry with a hummus and red onion chutney spread, sealed, steamed-vented, and baked until golden. Elegant centerpiece for plant-based dinners.

Vegan Vegetarian Dairy-Free Nut-Free

Ingredients

1 large butternut squash, halved, peeled, deseeded, cubed
1 tablespoon olive oil, for coating squash
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chilli flakes
1 pinch salt and pepper
1 onion onion, peeled and finely chopped
3 cloves garlic, peeled and crushed or finely grated
7 oz chestnut mushrooms, finely chopped
thyme, a few sprigs, leaves used, stem discarded(optional)
6 ½ oz cooked chestnuts, chopped
4 oz cooked green lentils
1 slice wholemeal bread, whizzed into breadcrumbs
2 teaspoons soy sauce
2 teaspoons tomato puree
1 teaspoon Marmite
salt and pepper, a good grinding(optional)
2 x 320 g, puff pastry sheets
7 tablespoons hummus
2 tablespoons red onion chutney

Instructions

1
Preheat oven to 425°F / 400°F fan / 425F /.
2
Halve, peel, and deseed the butternut squash, then cut into cubes.
3
Coat squash with paprika, cumin, oregano, chilli flakes, salt, pepper, and olive oil.
4
Roast on a baking tray for 25-30 minutes until soft and charred at the edges. Set aside to cool.
5
While squash roasts, saute onion and garlic in a large pan with olive oil until soft.
6
Add mushrooms and cook until soft, seasoning with thyme, salt, and pepper.
7
Add chopped chestnuts and drained cooked lentils, mix well.
8
Add breadcrumbs and mix.
9
Add soy sauce, tomato puree, and Marmite, season with salt and pepper. Mix well, adding a splash of water if needed. Cook for a few minutes.
10
Leave filling to cool. Mash at least half the roasted squash, leaving some pieces.
11
Add the nut and lentil filling to the squash and mix well to combine. Leave to cool for a few minutes.
12
Mix hummus with red onion chutney in a small bowl.
13
Unroll the first sheet of puff pastry on parchment or non-stick baking paper.
14
Spread the hummus paste along the middle of the pastry in a fat rounded oblong shape, leaving a good border around the edge.
15
Pile the cooled filling on top of the paste to make a mound. Rub a little water around the edge of the mound.
16
Place the second sheet of pastry on top and tuck it in like a blanket around the mound, keeping it firm.
17
Use a fork to seal the edges around the wellington mound.
18
Cut around the outside of the wellington with a sharp knife, outside the fork marks, and remove excess pastry.
19
Cut 3 or 4 slits in the top to let steam escape.
20
Decorate with excess pastry, sticking on with a little water.
21
Brush the wellington with olive oil for a golden brown finish.
22
Move onto a large baking sheet and bake for 30-35 minutes.
23
Serve with roast potatoes, vegetables, and gravy.

Tips

Tip 1

Do not fill the pastry while the filling is hot; cool to warm temperature first to avoid soggy pastry.

Tip 2

Mash at least half the roasted squash while leaving some pieces for texture variation in the filling.

Tip 3

Use a fork to create an even seal around all edges to prevent pastry splitting during baking.

Tip 4

Cut steam vents after assembling to avoid them closing over during the bake.

Good to Know

Storage

Cover and refrigerate uncooked wellington for up to 1 day before baking. Store baked wellington in an airtight container in the refrigerator for up to 2 days; reheat gently.

Make Ahead

Prepare filling and cool completely up to 2 days ahead. Assemble wellington up to 4 hours before baking; cover with cling film and refrigerate.

Serve With

Serve hot with roast potatoes, vegetables, and gravy.

Common Mistakes

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Do not skip cooling the filling before assembly to avoid pastry becoming soggy from excess moisture.

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Do not forget to cut steam vents in the top to allow steam to escape and prevent pastry bursting.

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Do not brush pastry too heavily with oil; use a light hand for even golden browning without burning.