Winter 2021

Butternut and Mushroom Wellington

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Serving: 4

Prep Time: 1 hour

Cook Time: 1 hour

Butternut squash and mushroom wellington


Neck end of a large butternut squash, about 12.5cm long

3 tbsp. Olive oil for the mushroom layer

2 Banana shallots, finely chopped

750g Mixed mushrooms including Portobello mushrooms, finely chopped

4 Garlic cloves, crushed

Small handful thyme sprigs, leaves picked and roughly chopped

Maldon Salt

2 tbsp. Red miso paste

150g Cashew nuts

150ml vegetable stock

Plain flour, to dust

600 g Block puff pastry

2 tbsp. Milk, to glaze


Being a vegetarian during the winter season’s can be hard when you are constantly being surrounded by meat ‘heavy’ dishes. Here we’ve created the classic British wellington with a twist! You’ve heard of a mushroom wellington, but have you filled with the wholesome butternut squash as well? This wellington holds an abundance of delicious flavours whilst also bringing the vibrant, bold colour of the squash to really ‘wow’ your guests. All wrapped up in a buttery, flaky puff pastry this is a recipe that not only delivers in flavour, but is easy to create!

Wondering what you can add as a side to this dish? As a wellington is a quite a heavy dish in general, we recommend ‘lighter’ vegetables, including our delicious Honey Roasted Parsnips.

Now, there’s always room for pudding! Why not try our simple yet decadent Chocolate Cake, sprinkled with a pinch of Maldon Salt to enhance the sweetness of the dessert. Missing a pack? Head over to our Where to Buy page to find out where you can purchase our salt.

  1. Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 11⁄4-11⁄2hr, until tender. Set aside to cool.
  2. Meanwhile, make mushroom layer. Heat remaining 2tbsp olive oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme a pinch of Maldon Salt and miso and cook for a further 2min. Remove from the heat.
  3. In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
  4. To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out 1⁄3 of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (1⁄2in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle.
  5. Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
  6. Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.

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