Ingredients

½ butternut squash

15g salted butter

1 orange, juiced

2 thyme sprigs, plus the leaves from 2 extra sprigs

500ml vegetable stock, made with 1 stock cube

500g block puff pastry

plain flour, for dusting

150g chestnut mushrooms, finely chopped

2 handfuls of spinach (about 75g), roughly chopped

10 walnut halves, finely chopped

50g vegetarian blue cheese

1 egg, beaten

2 tsp cornflour (optional)

Instructions

Step 1: Trim off the neck of the squash to a length of about 15cm, peel it, and cut in half lengthwise. Reserve the round base for other uses. Place the squash halves in a lidded pan with the butter, orange juice, thyme sprigs, vegetable stock, and season well. Cover and simmer over medium heat for 25-30 minutes until tender. Drain, reserving the cooking liquid, and allow the squash to cool.

Step 2: On a lightly floured surface, roll out the puff pastry into a large rectangle about ½cm thick. Cut it into four equal pieces, roughly 20 x 15cm. Place the pastry pieces on a tray and chill in the fridge.

Step 3: In a dry frying pan over medium-high heat, cook the mushrooms until they release their liquid and begin to brown, about 6-8 minutes. Add the spinach and cook until wilted, 1-2 minutes. Stir in the thyme leaves, season well, then add the walnuts and cook for 1 minute to toast. Transfer the mixture to a bowl, crumble in the blue cheese, stir well, and let cool.

Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place two pastry pieces on a baking tray. Divide one third of the mushroom mixture between them and top each with a squash half. Pack the remaining mushroom mixture around and on top of the squash. Brush the exposed pastry edges with beaten egg, then cover each with a second pastry piece. Press or crimp the edges to seal, brush the tops with egg, and bake for 35-40 minutes until golden and heated through.

Step 5: Mix 3 teaspoons of the reserved squash cooking liquid with the cornflour in a small bowl. Strain out the thyme sprigs from the remaining liquid and bring it to a simmer. Remove from heat and whisk in the cornflour mixture. Return to heat and simmer until thickened. Spoon the sauce over the wellingtons to serve.

Tips & Variations

Use the reserved base of the butternut squash in soups or stews to avoid waste.

Swap the vegetarian blue cheese for goat cheese or feta for a different flavor.

For extra crunch, add toasted pine nuts instead of walnuts.

If you prefer a vegan version, replace the butter with a plant-based alternative and use a vegan pastry and cheese substitute; brush pastry with plant milk instead of egg.

FAQs

Can I prepare the wellingtons in advance?

Yes, you can assemble the wellingtons and keep them covered in the fridge for a few hours before baking. Just bring them to room temperature before putting them in the oven for more even cooking.

What can I serve with butternut squash wellingtons?

These wellingtons pair well with a fresh green salad, roasted vegetables, or a simple herb sauce to complement the rich filling.