Nutrition,  Savoury

Butternut Squash Wellington

“I’m dreaming of a plant based Christmas!”

Christmas is traditionally all about the turkey but why not make the veggies the star of the show!!!

There are so many fun ways to enjoy Brussel sprouts, cauliflower, butternut squash and all the other wonderful veggies that can not only taste amazing but are packed full of wonderful nutrients and antioxidants to support our health.
Christmas is the time that we may indulge slightly but adding in those all important vegetables and fruit can really help to boost those important nutrients and maintain our health and immune system.

Here’s my take on the traditional Wellington….Butternut Wellington with a mushroom, tempeh and chestnut filling! This makes the perfect main show stopper for Christmas Day..head over to my website for the recipe

Who else is feeling the Christmas vibes?

Butternut Squash Wellington

1 Large butternut squash

1 pack of pre rolled puff pastry (gluten free and vegan)

Filling

1 pack Plant Power Tempeh 

200g mushrooms

100g chestnuts 

2 garlic cloves 

1 1/2 tsp mustard powder

1 tbsp soy sauce

1/2-1 tsp dried Rosemary (use more if using fresh Rosemary) 

Pre heat the oven to 180c 

Cut your butternut squash in half and scoop out the seeds

Place one of the halves into a oven proof dish and drizzle with a little olive oil, making sure to coat the whole butternut squash (you can peel the squash if you wanted but as the skin softens during cooking and is edible, I prefer to leave it) season and place into the oven for approx 40 minutes until cooked through 

Remove from the oven and allow to cool.

To make the filling, add the tempeh, mushrooms and chestnuts into a food processor and blitz until it breaks down into small pieces and starts to clump together slightly.

In a pan add some olive oil and add in the chopped garlic and cook for a couple of minutes, then add the tempeh mixture along with the soy sauce and cook down a little for approx 4-5 minutes. Add the mustard powder and Rosemary and stir through.

Add more seasoning if it needs it and then remove from the heat.

Roll out the puff pastry and cut in half 

Place the first pastry piece onto a baking tray and spoon on about half the tempeh mixture into the middle of the pastry sheet.

Place the cooked butternut squash half on the tempeh mixture and then spoon the remaining mixture onto the top and round the sides.

Taking the remaining pastry sheet, Place that over the top of the butternut squash and pinch the edges together to make sure it is sealed.

Brush over some plant based milk and pop into the oven at 180c for approx 25 minutes or until the pastry is cooked and the Wellington is hot all the way through.

Serve straight away with all the roast trimmings and some gravy