Vegan Christmas Butternut Squash Wellington

Stuck on what to have at Christmas as a veggie or vegan? I have created this really easy and super delicious butternut squash wellington. I first created this wellington for my friends around christmas time last year and it went down like a treat! That led me to recreate it to show all of you guys! Carry on reading for the full recipe.

Ingredients:
1/2 Butternut Squash
1 Red Onion
150-200g Chestnut Mushrooms (Roughly half a pack)
175g Approx of Leeks (Roughly one small leek)
1 handful of nuts of your choice (I used a mixture)
1 tbsp Balsamic Vinegar
1 tbsp French Mustard
1-2 tbsp Fresh Thyme
Salt and Pepper to taste
1 large sheet of Puff Pastry

Begin by pre-heating your oven to 190℃. Next, peel and dice your butternut squash into small cubes and place on to a baking tray. Coat the the butternut squash in oil, balsamic vinegar, salt, pepper and thyme and then place into the oven for about 20 minutes or until fully cooked through. The balsamic vinegar helps to bring out the sweetness of the butternut squash by creating an interesting contrast.

In the meantime, small dice your red onion and mushrooms and chop up your leek. Once they are all prepared, place into a frying pan and sweat down until the vegetables have cooked through and softened. Add a tablespoon of french mustard, stir together and place in a separate bowl to cool down. Chop the mixed nuts into small bitesize pieces and add to the mixture as well as the butternut squash.

Allow the mixture to cool to at least room temperature otherwise it can be difficult to build the wellington. In the meantime you can roll out your puff pastry. I used pre-rolled pastry just for ease and also as most pre-made pastry is actually vegan. Once your mixture is cool, place into the middle of your puff pastry. Fold over the sides to ensure the mixture is covered and crimp together any open edges. you can get very creative with wellington designs so if you’d like any other inspiration I would turn to Pinterest or Instagram. Cook the wellington for about 30 minutes or until the pastry has turned golden brown. Allow it to rest for at least 10 minutes before you cut into it and serve.

I hope you enjoyed this recipe and are inspired to try it at home. Be sure to have a joyful and delicious time if you do and tag me on social media @joyfulandeliciouseating. I also hope you’re now feeling a bit more prepared for the christmas time and will speak to you all soon!

Jade

This Post Has One Comment

  1. Yum!! Delicious!! Right On!!

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