Saturday 20 December 2014

Vegetarian Christmas: Butternut Squash, Goats Cheese, Spinach & Walnut Wellington

I don't know what it is but nothing says "Vegetarian Christmas" to me like rich, delicious ingredients encased in pastry. Speaking to some fellow Vegetarians on Twitter this week I am well aware that this isn't the case with everyone, some preferring the fantastic homemade Nut Roast (such as this one from Penny over at Alexander Residence) over a pastry based recipe, but for me, on Christmas day, it has to be something pastry related which goes with the roast potatoes, veg and the rest of the trimmings. 

For Christmas this year, I will be having a puff pastry Wellington filled with Butternut Squash, Goats Cheese, Spinach and Walnut.  To keep things simple I am using pre-made pastry. There is enough to do at Christmas, so a few cheats along the way can help save you time and effort! You could also replace the butternut squash with pumpkin if you prefer. I will be serving my Wellington with a white wine sauce to accompany it.

If you don't have lots of time, or room in the oven on the big day or you don't want the dish in the oven with meat, this dish can be pre-made and frozen, or also pre-cooked, stored in the fridge and reheated on the day.

You can also make individual pies by cutting the pastry into four squares and filling them, then drawing the four end of the pastry up together in the middle. To make a smaller portion, half the ingredients and cut the pastry in half and then cut one half into two quarters and you can make two smaller pies.

I hope you enjoy this festive main for Christmas, please do let me know what you think!!

Butternut Squash, Goats Cheese Spinach and Walnut Wellington

750g Butternut Squash cut into large chunks
1 large Red Onions, cut into chunks
1 Large White Onion, cut into chunks
2tbsp Olive Oil
400g Goats Cheese
200g Walnuts
2tbsp Balsamic Glaze
2tbsp Maple Syrup
1tsp Paprika
100g Spinach
1 Roll of Puff Pastry
1 egg, whisked

  1. Preheat the oven to 200 degrees or 180 degrees fan or gas mark 6. 
  2. Place the butternut squash and white and red onions into a roasting tin with the olive oil and roast for around twenty minutes.
  3. Add the walnuts and cook for a further ten minutes. 
  4. Set aside the butternut squash and allow it to cool
  5. Toss the walnuts and the onions in a non-stick pan with the maple syrup, balsamic glaze and the paprika. Cook until the onions and walnuts start to caramelise. Allow to cool. 
  6. Unroll the pastry onto a lined baking tray longways. Place the butternut squash in the middle of the pastry longways (see picture above). 
  7. Crumble the goats cheese over the top of the butternut squash.
  8. Place the caramelised walnuts and onions over the top of the goats cheese.
  9. Place the spinach leaves over the top of the walnuts and onions. 
  10. Brush the edges of the pastry with egg and then bring the two longer sides of the pastry together and seal with a pinch. Try and have quite a thick seal, or the pastry might separate (as you can see has happened in my picture - lesson learnt for next time!!) Tuck the ends of the pastry over so that the filling is encased, and cut off the excess . 
  11. Using the excess pastry cut shapes from festive cutters (I chose stars) to place on the top. Brush all over with the egg.
  12. Make a couple of small air holes with a sharp knife in the top of the Wellington
  13. Place the Wellington in the oven and cook for around 25 minutes. Cover the wellington lightly with foil and cook for a further 20 minutes. Remove the foil and cook for a further 10 minutes if required. (Ensure you check the Wellington whilst cooking to see how fast it is cooking as some will cook quicker than others). 
  14. Allow to cool for around fifteen minutes before slicing the Wellington or the Wellington may start to break up and the cheese may be too runny. 
  15. Serve immediately.
 Make Ahead Tip: This dish can be made ahead and frozen before being cooked, or cooked  and then chilled in the fridge and reheated on the big day. 


  1. Looks great, but I'm not sure if I'm going to be able to make it nearly as good as you did.



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