Butternut squash and mushroom wellington recipe

Details

• Cuisine: British
• Recipe Type: Butternut squash
• Difficulty: Medium
• Preparation Time: 20 mins
• Cooking Time: 175 mins
• Serves: 4

Step-by-step

1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line a baking sheet with baking parchment.
2. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 1 ¼ to 1 ½ hr, until tender. Set aside to cool.
3. While the squash is roasting, make the mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5 minutes, until softened. Turn up heat to high and add mushrooms.
4. Cook, stirring occasionally, for 12 to 15 minutes. until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2 minutes. Remove from the heat.
5. In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture. Check seasoning and set aside to cool.
6. To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out a third of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture leaving a 1cm (0.5in) border around the edges. Lay on roasted butternut halves making sure they join up.
7. Roll out the remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min. 
8. Reheat oven to 200°C/180°C fan/400°F/gas mark 6. Brush the wellington with soya milk and cook for 50 minutes to 1 hour, until golden brown and crisp.
9. Leave to rest for 10 minutes before transferring to a board or plate. Serve in slices.

This recipe is courtesy of Maldon.