Butternut Squash Wellington Recipe

Remove the tray from the oven add the walnuts and roast for another 5 minutes.

Butternut squash wellington recipe. Place the butternut squash on a baking tray and drizzle with olive oil and salt. Spread the remaining mushroom mixture over and around the butternut squash filling in any gaps. Drizzle with olive oil season with salt and peeper and roast for 30 minutes.

While the squash is. In the large pot re add the vegetables and the squash mixture to the mushroom mixture. Taste test the filling and add salt or pepper if needed.

Cover in olive oil and roast in preheated oven for about 45 minutes. Make the vegetarian option the star of the christmas table with this beautiful butternut squash wellington. Roughly chop the bulb shaped pieces and then transfer all off the butternut squash onto a baking tray.

13 roll out the second sheet of pastry and place it over the wellington. Remove the seeds and flesh. Add a drizzle of olive oil to a frying pan on a medium heat.

Layers of sweet butternut squash and salty halloumi wrapped in puff pastry with a little cream to keep everything moist and nutmeg for christmassy fragrance. Toss the squash onion garlic chilli and oil together on a baking tray and roast in the oven for 30 mins until golden and tender. Drizzle with olive oil season with salt and pepper and roast for 30 minutes.

Peel the squash neck and slice evenly in half lengthways. After 30 minutes remove the tray from the oven and add the walnuts to the tray and roast for another 5 minutes. Lay cut side down on prepared sheet and brush with 1tbsp oil.