
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.
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.)
On a lightly floured surface, cut off one-third of the pastry and roll it into an oval (approx. 25 x 16cm) that fits the squash. Place it on a parchment-lined baking sheet. Spread one-third of the beetroot mixture over the pastry, leaving a wide border. Pack the roasted shallot and pecan mixture into the squash cavities, press the halves together to sandwich them, and place the squash in the center of the pastry. Coat the top and sides of the squash entirely with the remaining beetroot paste. Brush the pastry border with beaten egg.
Roll out the remaining pastry into a larger oval (approx. 40 x 30cm). Carefully drape it over the squash, pressing the edges to seal while working from one end to the other to avoid trapping air. Trim any excess pastry and crimp the edges with a fork. Use pastry trimmings to create decorative shapes like leaves or stars. Brush the entire Wellington with egg wash, attach decorations, and brush again. Sprinkle with nigella seeds and sea salt flakes.
Chill the Wellington uncovered for at least 30 minutes. Place a baking tray in the oven and preheat to 200°C (180°C fan/gas 6). Carefully slide the Wellington onto the hot tray and bake for 40–45 minutes until deep golden brown. Let it rest for 10 minutes. Meanwhile, melt butter in a pan until foaming, fry the remaining sage leaves until crisp, and spoon the sage butter over the Wellington before slicing into thick rounds.
To prevent a 'soggy bottom,' ensure the roasted squash mixture is completely cold before assembling the Wellington. You can also bake the Wellington on a preheated heavy-duty baking sheet to help the base crisp up quickly. If making ahead, the assembled unbaked Wellington can be frozen for up to two months.




