Spiced Squash, Beetroot & Feta Wellington

Name: Spiced Squash, Beetroot & Feta Wellington
Prep time: 50 min
Cook time: 90 min
Total time: 140 min
Yield: 8
Ingredients: 500 g all-butter puff pastry; 1 large butternut squash, peeled and trimmed; 400 g cooked beetroot, roughly chopped; 200 g feta, crumbled; 4 large shallots, thickly sliced; 75 g pecans, roughly chopped; 25 g butter; 2 tbsp olive oil; 1 tbsp maple syrup; 1 tbsp red wine vinegar; 25 g dried cranberries, roughly chopped; 10 sage leaves; 1/2 tsp ground mixed spice; 1/2 tsp ground mace; 1 tsp nigella seeds; 1 egg, beaten to glaze; 1 tbsp plain flour for dusting; 1 pinch sea salt flakes

A show-stopping vegetarian centerpiece featuring roasted butternut squash, a vibrant beetroot-feta spread, and crunchy pecans wrapped in golden, flaky puff pastry. This spiced Wellington is the perfect festive main for holiday dinners or special occasions.

Servings8 Portions

Prep Time50 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

all-butter puff pastry
500 g
large butternut squash, peeled and trimmed
1
cooked beetroot, roughly chopped
400 g
feta, crumbled
200 g
large shallots, thickly sliced
4
pecans, roughly chopped
75 g
butter
25 g
olive oil
2 tbsp
maple syrup
1 tbsp
red wine vinegar
1 tbsp
dried cranberries, roughly chopped
25 g
sage leaves
10
ground mixed spice
0.5 tsp
ground mace
0.5 tsp
nigella seeds
1 tsp
egg, beaten to glaze
1
plain flour for dusting
1 tbsp
sea salt flakes
1 pinch

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Halve the butternut squash lengthways and scoop out the seeds, reserving them. Carve a 2cm deep channel down the center of both halves; if the flesh is firm, score it with a knife first to make scooping easier. Roughly chop the scooped-out flesh and combine it with the seeds. Finely chop half of the sage leaves.

In a large roasting tin, mix the olive oil with the chopped sage, mixed spice, and mace. Add the squash halves, chopped squash flesh, reserved seeds, and sliced shallots, tossing well to coat. Roast for 30 minutes until the squash is tender and the shallots are caramelized. Drizzle with maple syrup and red wine vinegar, add the pecans, and roast for another 15 minutes until the nuts are toasted. Stir in the cranberries, season well, and allow the mixture to cool completely.

While the squash cools, place the cooked beetroot and feta in a food processor. Blitz until you have a smooth, thick paste, adding a tiny splash of water if it's too dry. Season with black pepper and chill until needed. (The roasted squash and beetroot paste can be prepared a day in advance and kept in the fridge.)