Easy Roasted Butternut Squash Veggie Wellington

Posted in Mains, Veggie by
Easy Roasted Butternut Squash Veggie Wellington

This Easy Roasted Butternut Squash Veggie Wellington was one of my random creations one weekday when I was trying to come up with something easy and relatively quick for our meat free Monday dinners. I absolutely adore roasted butternut squash and the combination with sage, sun dried tomatoes and feta is the one I also use in hearty salads, pasta etc. During a brief light-bulb moment I decided to use it as a filling for this delicious veggie wellington. Indeed, such a great idea!

Easy Roasted Butternut Squash Veggie Wellington

Overall, this wellington is super easy to prepare and if you’d like to make it a bit quicker too, you can prepare the filling in advance. I like to use my oven quite methodically and on the day when I’m baking or roasting something I tend to fill an empty shelf with a tray full of veg etc. and roast them at the same time. May as well use the oven at its full capacity.

You don’t even need to make the entire filling in advance as once you have roasted  your squash, adding the remaining ingredients will take you no more than a few minutes on the day you want to bake your wellington. Once baked make sure you let it rest for a few minutes as it will be easier to cut plus I find it’s much tastier when warm instead of hot. Having said that, if you happen to have any leftovers you can enjoy them either cold or you can gently reheat them in the oven at 180C/350F for about 10 min. Whatever you do don’t use microwave as it will make it soggy and horrible!

Easy Roasted Butternut Squash Veggie Wellington

Veggie Christmas/Special Occasion Centrepiece

Roasted butternut squash has this autumnal, earthy vibe so it wasn’t until we were actually diving into this delicious wellington, that I realised it would make a perfect vegetarian Christmas centrepiece, or a veggie centrepiece for any special occasion for that matter. To make it a bit more festive consider the following swaps/additions:

  • Add some chopped chestnuts (the vacuum packed type) or lightly toasted, chopped walnuts.
  • Substitute feta with creamy goat’s cheese or even stilton. Both marry beautifully with roasted squash.
  • Consider adding some cooked spinach (either fresh or frozen). If using fresh simply wilt it gently in a large frying pan with a splash of water, drain well and squeeze as much water out as possible (you don’t want to make your filling too soggy). Chop and add to your filling. If using frozen spinach simply microwave it as per instructions on the packaging and proceed as you would with fresh spinach.
  • Personally, I think that butternut squash and sage go hand in hand but you could consider any other woody herb like rosemary or thyme.
5 from 8 votes
Easy Roasted Butternut Squash Veggie Wellington
Easy Roasted Butternut Squash Veggie Wellington
Prep Time
40 mins
Cook Time
35 mins
5 mins
Total Time
1 hr 15 mins

Delicious vegetarian wellington filled with earthy butternut squash & sage, sun dried tomatoes and salty feta. Perfect centrepiece for any occasion (including veggie Christmas) yet easy enough for everyday!

Course: Lunch, Main Course
Cuisine: British, fusion, International
Keyword: butternut squash, feta, sun dried tomatoes, vegetarian, wellington
Servings: 4 people
Calories: 544 kcal
Author: Jo Allison
  • 1 small butternut squash (approx 500-600g/1.1-1.3lbs unpeeled weight)
  • 1 tsp (heaped) dried sage
  • 7 sun dried tomatoes in oil drained and chopped
  • 100-125 g (3.5-4.4 oz) feta cheese crumbled
  • 1 375g (13.2 oz) pack of ready rolled puff pastry sheet
  • olive oil, salt, pepper
  • 1 egg lightly beaten (for egg wash)
  1. Preheat the oven to 180C/356F/Gas Mark 4. Peel, deseed and chop butternut squash into small chunks. Put it in a roasting tin or small roasting dish with a glut of oil (you can use oil from your sun dried tomatoes for extra flavour) and dried sage. Roast for approx 20-25min until fork tender.

  2. Once roasted, mix your butternut squash with chopped sun dried tomatoes and crumbled feta cheese. Taste and season as per your liking. I don't normally add any salt here as feta cheese is salty enough. 

  3. Unroll puff pastry sheet and spread your butternut squash filling along the top length, leaving a little pastry edge at the very top. Tightly roll the pastry over the filling and keep rolling until all the pastry is used up. Once rolled, tuck the ends in slightly on both sides and bend the roll to create a crescent shape (you can leave it straight if you want to). Put on a lined baking sheet and brush evenly with some egg wash for nice, shiny and crispy finish. Bake in the preheated oven at 180C/356F/Gas Mark 4 for approx 30-35 minutes until nicely browned. Let the wellington rest for 5 minutes  before slicing and enjoy with a lovely salad or a side of your choice. 

Recipe Notes
  • Calories are approximate and per serving.
  • You can use fresh sage leaves if you want instead of dried.
  • If you are not a fan of feta cheese feel free to substitute it with creamy goat's cheese. If you do that make sure to taste and adjust seasoning as you will most likely need some salt here whereas if you use feta cheese the mixture should be salty enough. 
  • If you fancy a little bit of crunch, some chopped walnuts or chestnuts can be added to your filling. 
  • To make your puff pastry easier to work with make sure you take it out of the fridge 15 minutes before you are ready to use it.

If you like this delicious veggie wellington make sure to check out my super popular Celeriac Veggie Loaf which would be another excellent alternative for veggie centrepiece. For veggie dinner ideas with an autumnal flare this Pumpkin Macaroni & Cheese is a perfect comfort food for when you need something warming for the body as well as soul. And if you fancy a spot of batch cooking to get meals ready for the freezer then this Veggie Lentils & Spinach Lasagne will tick all your boxes!

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Easy Roasted Butternut Squash Veggie Wellington

I’m linking my Easy Roasted Butternut Squash Veggie Wellington recipe with the following pages:

Cook Blog Share hosted this week by Michelle at Flipped-Out Food

Cook Once Eat Twice hosted by Corina at Searching for Spice

Fiesta Friday hosted by Angie, Mollie at The Frugal Hausfrau and Mila at Milkandbun


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This Easy Roasted Butternut Squash Veggie Wellington filled with earthy butternut squash and sage, sun dried tomatoes and salty feta makes a delicious vegetarian centrepiece. Perfect for any occasion including veggie Christmas yet easy enough for everyday! #wellington #butternutsquash #vegetarian #christmas
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  • Reply Choclette

    Oh wow Jo. This is my kind of food and the sort of thing I’d be making for a special dinner, not a weeknight meal. You are a star and I bet your family were very happy with you. I use this particular squash combination quite a lot. It works well in a tart as well as a frittata type omelette too.
    Choclette recently posted…80 Seasonal and Delicious Apple Recipes to Make This AutumnMy Profile

    October 16, 2018 at 10:03 am
    • Reply joskitchenlarder

      Aw thank you Choclette! 🙂 It’s such a lovely marriage of flavours with sun dried tomatoes, sage and feta isn’t it! My kids love butternut squash but this combo is quite a grown up taste so I figured as long as it’s wrapped in pastry they will not mind and I was right. Whenever pastry is involved they will definitely give it a go lol! I must try your frittata suggestion too, I bet it’s delicious!

      October 17, 2018 at 11:12 am
  • Reply Corina Blum

    This sounds absolutely delicious and would make a great centrepiece for a special vegetarian meal. I think butternut squash and feta is a great combination. Thanks for sharing with #CookOnceEatTwice!
    Corina Blum recently posted…Easy Onion Bhajis RecipeMy Profile

    October 18, 2018 at 6:13 am
    • Reply joskitchenlarder

      Thanks Corina! 🙂 I do love sweet and salty flavours of squash and feta too! x

      October 23, 2018 at 8:06 am
  • Reply Kat (The Baking Explorer)

    This would be a great centerpiece for a festive meal!
    Kat (The Baking Explorer) recently posted…Halloween Red Velvet CakeMy Profile

    October 19, 2018 at 12:08 pm
  • Reply Mila

    Hello Jo!
    What a wonderful recipe for the vegetarians! Absolutely love it. I have a similar recipe- the roll with pumpkin and raisins, but the sweet one 🙂

    Thanks for sharing!
    Mila recently posted…Wholewheat Cherry Pie (with pecans)My Profile

    October 20, 2018 at 12:20 pm
    • Reply joskitchenlarder

      Hello Mila 🙂 Thank you for stopping by! I’m glad you like the wellington! 🙂 Your sweet version sounds really lovely. Great thing about squash/pumpkin is that it goes really well in both sweet and savoury dishes! Really versatile! 🙂

      October 23, 2018 at 8:10 am
  • Reply Cat | Curly's Cooking

    I love the flavours you’ve paired with the butternut squash. This looks really delicious. x

    October 20, 2018 at 1:57 pm
  • Reply frugal hausfrau

    A veggie wellington! What a great idea and a perfect dish for fall!

    Thanks for sharing your creation with us this week at Fiesta Friday!!


    October 23, 2018 at 11:25 pm
    • Reply joskitchenlarder

      Thanks Mollie! 🙂 It’s very autumnal isn’t it and then with few small additions (or even without them) it will make lovely festive veggie feast too! 🙂

      October 24, 2018 at 2:26 pm
  • Reply Angie | Fiesta Friday

    I think it’s a wonderful meat-free recipe, Jo! And it looks so pretty and festive, too!

    October 23, 2018 at 11:59 pm
    • Reply joskitchenlarder

      Thanks Angie! 🙂 It does make an exciting veggie centrepiece and super adaptable too! 🙂

      October 24, 2018 at 2:28 pm
  • Reply jenny paulin

    This looks amazing Jo. I saw its photo on FB the other day and drooling all over it! This would be perfect for a Sunday lunch or a christmas dinner veggie option.

    October 24, 2018 at 8:14 am
    • Reply joskitchenlarder

      Thanks Jenny!x FB can be a bit dangerous like that lol This Wellington does make for rather delicious veggie main for any occasion.

      October 24, 2018 at 2:41 pm
  • Reply Mayuri Patel

    What a wonderful tempting bake.. just love the filling and the various suggestions you’ve given. A great idea for parties.

    October 24, 2018 at 8:40 pm
    • Reply joskitchenlarder

      Thank you so much Mayuri! 🙂 I’m really pleased you like it! There are so many ways to add, swap and change ingredients here although I must say I do like this one a lot! 🙂 Thanks for stopping by!

      October 25, 2018 at 7:41 pm
  • Reply Midge @ Peachicks' Bakery

    This is a perfect veggie main & I agree Butternut & sage is just THE nicest flavour combo! x
    Midge @ Peachicks’ Bakery recently posted…Vegan Lentil and Vegetable Hotpot with Hello FreshMy Profile

    October 25, 2018 at 11:58 am
    • Reply joskitchenlarder

      Thanks so much Midge! 🙂 When I was making it for the first time, I thought it might be a tad too simple but I’m glad I didn’t try to overcomplicate the flavours here cause these are perfect! x

      October 25, 2018 at 7:38 pm

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