x, Thanks so much Midge! This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Roll out the second sheet of pastry and place it over the wellington. Combination of butternut squash, sage, sun dried tomatoes and feta is the one I also use in hearty salads, pasta etc. 4 Remove the tray from the oven, add the walnuts and roast for another 5 minutes. This wellington is super easy to prepare and doesn’t take long to make at all but you can make it even easier on yourself by preparing your filling in advance. As an Amazon Associate I earn from qualifying purchases. Add a drizzle of olive oil to a frying pan on a medium heat. Butternut Squash Wellington, Veggie Wellington, small butternut squash (approx 500-600g/1.1-1.3lbs unpeeled weight), peeled, deseeded and chopped into small chunks. Generous pinch of salt and black pepper This looks really delicious. Now stick both halves of the squash back together … Trim the top off the butternut squash, carefully slice it in half lengthways, then peel and remove the seeds. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes. Pop the wilted spinach over the mushroom mixture and place the long roasted pieces of butternut squash on top. I’m glad you like the wellington! Add the spinach along with a tbsp of water to a pan on a medium heat. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal. Consider adding some cooked spinach (either fresh or frozen). I’m really pleased you like it! Once roasted, mix your butternut squash with chopped sun dried tomatoes and crumbled feta cheese. Peel and dice the shallots, then add to the frying and fry for 8 minutes. Thanks for sharing with #CookOnceEatTwice! Thanks for stopping by! Chop and add to your filling. If using frozen spinach simply microwave it as per instructions on the packaging and proceed as you would with fresh spinach. Roasted butternut squash has this autumnal, earthy vibe so it wasn’t until we were actually diving into this delicious wellington, that I realised it would make perfect vegetarian centrepiece at Christmas or any other special occasion. 1.2k . Pick the leaves off the thyme and add to the frying pan, along with the soy sauce. thanks for sharing! Saute the shallot until translucent. 1 Red onion. Traditionally made with beef, our vegan version uses bold colours, wonderful textures and – of course – delicious flavours. Refrigerated. Fill the cored butternut squash with the mushroom mixture and set aside. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';fnames[5]='BIRTHDAY';ftypes[5]='birthday';fnames[7]='MMERGE7';ftypes[7]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Have you tried my Butternut Squash Veggie Wellington? Preheat the oven to 200°C / 390°F fan-assisted. Butternut Squash: This is the star of this dish and can be purchased whole and cut or you may be able to find it already pre-cut at your local grocery store.You can substitute acorn squash or another firm squash or pumpkin. You are a star and I bet your family were very happy with you. I like to use my oven quite methodically and on the day when I’m baking or roasting something I tend to fill an empty shelf with a tray full of veg etc. , Designed by Elegant Themes | Powered by WordPress m always trying use. 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