Butternut-squash-wellington

Butternut squash wellington

A veggie take on a dinner-party classic

By , 03 January 2018

(16 votes)

Butternut squash wellington
  • 1 Hour
  • Serves: 6
  • Price: 73p per serving
Nutritional Info
Each 295g serving contains
  • Energy

    1568KJ

    375KCAL

    19%
  • Fat

    14.5g

    med

    21%
  • Saturates

    5.6g

    med

    28%
  • Sugars

    12.1g

    low

    13%
  • Salt

    0.56g

    low

    9%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 531kJ/127kcal.
Ingredients
  • 1 butternut squash, peeled and cut into chunks
  • 2 red onions, chopped
  • 2 cloves garlic, crushed
  • 2tsp chilli flakes
  • 1tsp rapeseed oil
  • 375g Jus-Rol Light Puff Sheet
  • 2tbsp Le Conserve Della Nonna Free From Green Pesto
  • 1 egg, beaten
  • 85g watercress
  • 1tbsp balsamic glaze
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6.

  • 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. Cool fully.

  • Unroll the 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.

  • 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 the pastry with a sharp knife.

  • Glaze with egg and bake for 25 mins until the pastry is golden and risen.

  • Drizzle the balsamic glaze over the watercress and serve with the Wellington.