Butternut Squash Wellington

Main

🥘 Ingredients

  • • 1 butternut squash
  • • 1 egg
  • • 1 tbsp balsamic glaze
  • • 1 tsp rapeseed oil
  • • 2 cloves garlic
  • • 2 red onion
  • • 2 tbsp pesto
  • • 2 tsp chilli flakes
  • • 375 g puff pastry
  • • 85 g watercress

🔧 Equipment

  • • baking tray

📝 Instructions

  1. 1
    Preheat the oven to 200C/180C Fan/Gas 6.
  2. 2
    Toss the butternut squash, onion, garlic, chilli flakes and rapeseed oil together on a baking tray and roast in the oven for 30 mins until golden and tender. Cool fully.
    🥘 1 butternut squash 🥘 2 red onion 🥘 2 cloves garlic 🥘 2 tsp chilli flakes 🥘 1 tsp rapeseed oil
    🔧 baking tray
    ⏱️ 30 mins
  3. 3
    Unroll the puff pastry and, with a sharp knife, cut across its width so you have a rectangle 1/3 of the total size. Put on a baking tray lined with baking paper. Spoon on the pesto, leaving a 2cm border all round. Top with the roasted veg.
    🥘 375 g puff pastry 🥘 2 tbsp pesto
  4. 4
    Brush the pastry border with egg, then top with the other piece of pastry. With a fork, seal the edges of the pastry with a crimping motion. Score a diamond pattern in the pastry with a sharp knife.
    🥘 1 egg
  5. 5
    Glaze with egg and bake for 25 mins until the pastry is golden and risen.
    ⏱️ 25 mins
  6. 6
    Drizzle the balsamic glaze over the watercress and serve with the Wellington.
    🥘 1 tbsp balsamic glaze 🥘 85 g watercress
← Back to all recipes