Individual Butternut Squash Wellingtons

Name: Individual Butternut Squash Wellingtons
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 2
Ingredients: 1/2 butternut squash; 150 g chestnut mushrooms, finely chopped; 2 handfuls spinach, roughly chopped; 2 sprigs thyme sprigs and thyme leaves; 10 walnut halves, finely chopped; 50 g vegetarian blue cheese; 500 g block puff pastry; plain flour, for dusting; 1 egg, beaten; 15 g salted butter; 1 orange, juiced; 500 ml vegetable stock; 2 tsp cornflour

These individual butternut squash Wellingtons wrap tender squash in golden puff pastry with a savory mushroom, spinach, walnut, and blue cheese filling. Finished with a thyme-scented orange gravy, they make an impressive vegetarian centerpiece for a cozy dinner or holiday meal.

Servings2 Portions

Prep Time30 Mins

Cook Time85 Mins

Difficulty

Intermediate

Ingredients

butternut squash
0.5
chestnut mushrooms, finely chopped
150 g
spinach, roughly chopped
2 handfuls
thyme sprigs and thyme leaves
2 sprigs
walnut halves, finely chopped
10
vegetarian blue cheese
50 g
block puff pastry
500 g
plain flour, for dusting
egg, beaten
1
salted butter
15 g
orange, juiced
1
vegetable stock
500 ml
cornflour
2 tsp

Step-by-Step Instructions

Prepare the squash neck by trimming it to about 15 cm long, peeling it, and cutting it in half lengthwise. Save the rounded base for another recipe. Place the squash halves in a lidded pan with the butter, orange juice, thyme sprigs, vegetable stock, and a generous seasoning of salt and pepper. Cover, bring to a gentle simmer over medium heat, and cook for 25-30 minutes, until the squash is just tender but still holds its shape. Lift out the squash, reserve the cooking liquid, and let the squash cool completely.

On a lightly floured surface, roll the puff pastry into a large rectangle about 5 mm thick. Cut it into four equal rectangles, each large enough to enclose one squash half with room for sealing around the edges. Transfer the pastry pieces to a tray and chill while you prepare the filling.

Heat a dry frying pan over medium-high heat. Add the chopped mushrooms and cook for 6-8 minutes, stirring often, until their moisture has evaporated and they begin to brown. Add the spinach and cook for 1-2 minutes, until wilted. Stir in the thyme leaves, season to taste, then add the chopped walnuts and cook for 1 minute more, just until fragrant. Transfer the mixture to a bowl, crumble in the blue cheese, mix well, and leave to cool.