Recipe Butternut Squash Wellington

If squash won t fit in a single layer cook it in.

Recipe butternut squash wellington. Roughly chop the bulbous parts and transfer all the butternut squash to a baking tray. 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. Once the mushrooms have softened and shrunk add the thyme and rosemary.

Roughly chop the bulb shaped pieces and then transfer all off the butternut squash onto a baking tray. Add a drizzle of olive oil to a frying pan on a medium heat. Roast on a baking sheet for roughly 40 minutes or until you can easily stick a fork through one of the larger pieces.

Preheat the oven to 400f. Thaw puff pastry according to package directions. Roast squash 1 large butternut squash 2 tablespoons olive oil teaspoon of hot chilli flakes 1 teaspoon of cinnamon 1 teaspoon allspice 1 teaspoon sea salt flakes fresh ground black pepper.

Add the diced onion and fry until translucent. In a medium bowl toss the butternut squash with four minced garlic cloves and just enough olive oil to coat everything. While the squash is roasting heat 1tbsp oil or butter in a pan on a low medium heat.

After 30 minutes remove the tray from the oven and add the walnuts to the tray and roast for another 5 minutes. Drizzle with olive oil season with salt and pepper and roast for 30 minutes. Remove the tray from the oven add the walnuts and roast for another 5 minutes.

In a very large skillet over high heat melt 2 tablespoons butter. Preheat the oven to 200c 180c fan gas 6. Add the crushed garlic and fry for a further 2 minutes then add the mushrooms.