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Squash Wellington

This recipe is an amazing veggie alternative to a roast dinner and something a bit different to the usual nut roast. The squash is stuffed with a tasty sweetcorn, mozzarella and basil mixture, then covered with pancakes and puff pastry just as you would with a traditional wellington. The finished product makes a great centrepiece that is sure to impress everyone at the table!

Ingredients & RecipePrint


  • 1 butternut squash
  • a few glugs of oil
  • a couple of sprigs of fresh basil
  • a clove of garlic, peeled
  • 2 spring onions.
  • small tin of sweetcorn (200g)
  • handful of fresh breadcrumbs (75g)
  • mozzarella cheese, diced (60g)
  • 1 egg
  • milk (100ml)
  • plain flour (50g) + a bit extra for rolling
  • 1 sheet of ready-to-roll puff pastry
  • 1 egg, beaten
  • bunch of tenderstem broccoli


preheat the oven to 200ÂșC.
peel the squash and cut off the thinner top half, saving it for another recipe.
cut the bulbous bottom part of the squash in half and scoop out the seeds.
place the two halves of the squash on a baking tray, season with a little oil, salt and pepper then bake for 20 minutes.
finely chop the basil, grate the garlic and slice the spring onions.
heat a little oil in a pan and gently fry the spring onions and garlic until soft.
add the sweetcorn, breadcrumbs, basil and mozzarella and mix everything well before removing from the heat.
stuff the cavities of the roasted squash with sweetcorn mixture and fit back together into one piece.
whisk together the egg, milk and flour with a generous pinch of salt.
heat oil in a pan, pour in the batter and swirl to make the batter really thin.
cook for a minute on that side, before flipping and cooking for another minute.
repeat for enough pancakes to wrap up the squash.
roll out the sheet of puff pastry to about 1/4cm thick, large enough to sit the squash on with plenty of excess all around.
wrap the pancakes around the squash then place them onto the sheet of the puff pastry in the centre.
cut a horizontal triangle out of each side of the pastry, level with the squash.

fold in the sides so that they fall over the squash at the top and join together, using beaten egg to seal.
fold up the now thinned out triangles and seal these, cutting away any excess pastry.
turn over and egg wash all over.
place onto a preheated non-stick baking tray and bake for 25 minutes until golden and puffed up.
boil a pan of salted water and cook the broccoli for 3-4 minutes, until tender.
serve the wellington on a large serving dish surrounded by broccoli, letting people help themselves!

serves 4

Squash Wellington

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