Butternut squash Wellington (squash in puff pastry)
For me, this butternut squash Wellington is the ideal meatless main course for the holidays: impressive yet uncomplicated. The combination of roasted squash, a flavorful mushroom and nut filling, plenty of herbs, and crispy puff pastry is simply unbeatable.
Ingredients · Servings 6
- 1 butternut squash
- 100g walnuts
- 300g Mushrooms
- 800 g Baby spinach
- 2 shallots
- 2 toes of garlic
- 30 g Thymian
- 30 g Rosemary
- 30 g sage
- 3 tbsp soy sauce
- 2 puff pastry
- 1. The Dijon Senf
- 1. Butter
- 2 tbsp olive oil
- unsweetened plant-based milk alternative (for coating)
- Salt
- Pfeffer
Method · 1 h 50 min
- Preheat the oven to 200°C (390°F). Halve the butternut squash, remove the seeds and membranes, and peel. Cut off the hollowed-out section where the seeds were and dice it. Season with salt and pepper and rub with olive oil. Bake for about 30 minutes at 200°C (390°F). Meanwhile, peel and finely dice the shallots, peel and finely chop the garlic, and slice the mushrooms. Then add the walnuts to the baking sheet and bake for another 5 minutes. Remove from the oven and set aside.
- Heat butter and olive oil in a large pan and sauté the shallots over medium heat until translucent. Add the mushrooms and cook for about 10 minutes, until browned. Then add the garlic, thyme, sage, and rosemary and cook for another 3 minutes, until fragrant. Add the soy sauce, stir it in, and simmer briefly until the liquid has evaporated.
- Place the sautéed mushrooms, roasted pumpkin cubes, walnuts, and Dijon mustard in a food processor and pulse until coarsely chopped. Briefly blanch the spinach in boiling salted water, then rinse it with cold water and squeeze out all the excess liquid with your hands.
- Roll out a piece of puff pastry onto a baking sheet lined with parchment paper and spread half of the mushroom and nut mixture in the center of a rectangle. Now evenly distribute the spinach over the mixture. Place the baked pumpkin halves, cut-side down, on top of the spinach, cover with the remaining mushroom mixture, and smooth the surface. Cover with another piece of puff pastry and press down lightly. Now trim off any excess puff pastry and cut it into strips. Arrange the strips in a pattern over the puff pastry roll. Brush with a little soy milk and bake in a preheated oven at 200°C (390°F) for about 50 minutes, or until the puff pastry is golden brown. Remove from the oven, let it rest briefly, then slice and serve with your choice of side dishes.
