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Individual Butternut Squash Wellington with Chestnut Mushrooms, Spinach, and Blue Cheese Recipe

★★★★★

4.5 from 120 reviews
  • Author: Cleo
  • Total Time: 1 hour 15 minutes
  • Yield: 4 individual wellingtons 1x
  • Diet: Vegetarian

Description

These individual butternut squash wellingtons feature tender squash halves wrapped in golden puff pastry with a savory filling of chestnut mushrooms, spinach, walnuts, and vegetarian blue cheese. Finished with a rich, thyme-infused sauce made from the reserved cooking liquid, this comforting vegetarian dish is perfect for an elegant mains course.

Ingredients

Scale

Squash and Cooking Liquid

  • ½ butternut squash (approximately 15cm neck portion)
  • 15g salted butter
  • 1 orange, juiced
  • 2 thyme sprigs, whole
  • 500ml vegetable stock (made with 1 stock cube)
  • Salt and freshly ground black pepper, to season

Pastry and Filling

  • 500g block puff pastry
  • Plain flour, for dusting
  • 150g chestnut mushrooms, finely chopped
  • 2 handfuls spinach (about 75g), roughly chopped
  • Leaves from 2 extra thyme sprigs
  • 10 walnut halves, finely chopped
  • 50g vegetarian blue cheese, crumbled
  • 1 egg, beaten (for egg wash)
  • 2 tsp cornflour (optional, for sauce thickening)

Instructions

  1. Prepare the Butternut Squash: Trim off the neck portion of the butternut squash, approximately 15cm long, then peel and cut it in half lengthwise. Set aside the rounded base for another use. Place the squash halves into a lidded pan along with butter, orange juice, two thyme sprigs, and vegetable stock. Season well with salt and pepper. Cover and bring to a simmer over medium heat, cooking for 25-30 minutes until the squash is just tender. Drain the squash, reserving the cooking liquid, and allow the squash to cool.
  2. Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry to a ½cm thickness into a large rectangle. Cut this into four equal pieces, each about 20 x 15 cm, large enough to fit a squash half with room to wrap. Place the pastry pieces on a baking tray and chill in the refrigerator.
  3. Cook the Mushroom and Spinach Filling: Heat a dry frying pan over medium-high heat and fry the finely chopped mushrooms for 6-8 minutes until they release their moisture and begin to brown. Add the spinach and cook until wilted, about 1-2 minutes. Stir in the thyme leaves from the extra sprigs, season well, then add the chopped walnuts. Cook for another minute until the walnuts are lightly toasted but not burned. Transfer the mixture to a bowl, crumble in the vegetarian blue cheese, and stir well. Leave the filling to cool.
  4. Assemble the Wellingtons: Preheat the oven to 200°C (180°C fan) or gas mark 6. Remove two pastry rectangles from the fridge and place on a baking tray. Spread one-third of the mushroom mixture over each pastry piece. Top with a butternut squash half, then pack the remaining mushroom mixture tightly around and on top of the squash. Brush the exposed pastry around the squash edges with beaten egg to help seal. Cover each with another pastry rectangle, pressing firmly or crimping with a fork to seal the edges. Brush the entire top surface with the remaining beaten egg.
  5. Bake the Wellingtons: Bake in the preheated oven for 35-40 minutes, until the pastry is golden brown and the squash is warmed through.
  6. Prepare the Thyme Sauce: Mix 3 teaspoons of the reserved squash cooking liquid with the cornflour in a small bowl to make a slurry. Strain out the thyme sprigs from the remaining cooking liquid and return it to a simmer. Remove from heat briefly and whisk in the cornflour slurry. Return the pan to heat and simmer gently until the sauce thickens. Spoon this aromatic sauce over the wellingtons before serving.

Notes

  • Reserve the base of the butternut squash for use in soups or other recipes to avoid waste.
  • If you prefer a gluten-free version, substitute the puff pastry with a gluten-free alternative.
  • The vegetarian blue cheese adds a distinct flavor, but you can substitute with a dairy-free cheese if desired.
  • Ensure the mushrooms are cooked well to remove excess moisture and prevent soggy pastry.
  • The cornflour in the sauce is optional but helps achieve a nice gravy consistency.
  • These wellingtons can be served with a fresh green salad or roasted vegetables for a complete meal.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Keywords: butternut squash wellington, vegetarian main dish, puff pastry recipe, autumn recipes, mushroom filling, easy dinner

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Find it online: https://cleobrixton.com/individual-butternut-squash-wellington-with-chestnut-mushrooms-spinach-and-blue-cheese-recipe/