Wellington

Butternut Squash Wellington with British Asparagus and Spring Vegetables 

Let’s raise a toast to His Majesty and tuck into some fine British fare with this masterpiece of a dish that is quite simply fit for a King. Showcasing the very best in seasonal UK produce, this delicious meal will be the showstopper at any party, BBQ or dinner!

Details

Servings

6-8 servings

Prep time

20 minutes

Cooking time

50 minutes

Dietary

Plant-Based / Vegan, Gluten-Free

Ingredients

  • 500g Butternut Squash

  • 1 large Red Onion

  • 1 ½ sheets of Puff Pastry

  • 600g Chestnut Mushrooms

  • 2 Garlic Cloves

  • 2 sprigs of Thyme

  • 4 Tbsp Extra Virgin Olive Oil

  • Salt and Pepper

  • Trimmings
  • 500g British Asparagus 

  • 200g Tenderstem Broccoli

  • 250g Garden Peas

  • 200g Fine Beans 

  • Mushroom Gravy 

Method

  • Preheat the oven to 200°C.
  • Peel the upper part of the butternut squash and cut in half lengthways, saving the bottom of the squash with seeds for another recipe.
  • Dress the butternut squash with olive oil and bake for 25 minutes, set aside and allow to cool. Add seasoning.  
  • Finely slice the red onion and add to a pan with the olive oil, garlic and fresh thyme on a low heat. Cook until soft and brown. Add the mushroom cut into very small squares, turn the heat to high and stir fry until soft and fragrant and there is no liquid at the bottom of the pan. 
  • Place the first sheet of pastry on a lined baking tray. Add the mushroom mixture, known as duxellle, lengthways along the middle and add the two butternut squash halves on top. 
  • Roll the pastry around the filling. Lay the remaining puff pastry on a surface dusted with a little flour and cut with a lattice roller cutter. Wrap the pastry around the Wellington and bake for 30 minutes at 180°C.
  • Steam the asparagus, peas, fine beans and Tenderstem broccoli. Dress with olive oil garlic, seasoning and serve with the Wellington.   
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