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!
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!
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.
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!
- 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)
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.
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.
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.
- 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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