Butternut Squash and Pickled Walnut Wellington

Butternut Squash and Pickled Walnut Wellington

Preparation time: 60 minutes

Serves: 10

Food Over an Hour Savoury Vegan Vegetables
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Place the butternut squash in a roasting tray with a drizzle of oil and a generous seasoning. Roast in the oven at 190°C/170°C (fan)/gas 5 for 40 minutes, until soft.
Heat the oil in a pan and sweat the onion, celery and carrot until just starting to caramelise. Add the mushrooms and fry for 4-5 minutes, then add the garlic, herbs, spices and seasoning. Fry until fragrant.
Remove the squash from the oven and mash into a fine puree. Stir through the mushroom mixture, flour, miso paste and dried cranberries until fully combined. Shape the mixture into a log on a piece of greaseproof paper.
Pulse your chestnuts and pickled walnuts together in a food processor until finely chopped. Set aside.
Roll out the puff pastry into a rectangle, approx 60cm x 40cm and 3cm thick.
On the right third of the rectangle, brush the pastry with a generous layer of cranberry sauce, leaving about 1cm of pastry free around it. Top with a third of your chestnut and walnut mixture, then place the squash log on top. Brush the log all over with a layer of cranberry sauce, and then a layer of the remaining nut mixture. Fold the pastry over the log to encase it all, and push down the edges so nothing leaks out when cooking. Cut off the excess and set aside for decoration (optional).
Decorate with the excess pastry if you like, then mix the milk and maple syrup together and brush all over.
Place onto a baking tray lined with parchment paper and bake for 40 minutes, or until golden.


1 small butternut squash, skin on and diced
2 tbsp olive oil
Salt and pepper, to taste
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
250g chestnut mushrooms, finely chopped
2 cloves garlic, crushed
1 tsp sea salt
1 tsp freshly ground black pepper
Handful of rosemary, finely chopped
Handful of thyme, finely chopped
Pinch of cinnamon, all spice, paprika and ground nutmeg
100g dried cranberries, finely diced
60g chickpea flour
1 tbsp miso paste
150g vacuum-packed chestnuts
150g Opies Pickled Walnuts, drained
100g cranberry sauce
500g puff pastry
60ml plant-based milk
25ml maple syrup

Food Over an Hour Savoury Vegan Vegetables