Butternut Squash Wellington

Prep/Total Time

20 min/2.5 h






550 kcal


32.4 g


16.7 g


45.2 g


8.3 g


A tasty Wellington recipe to enjoy as part of a Sunday roast or anytime really! Easy to make and tastes really decadent. 

Mushroom-free for those who don’t enjoy them, this Wellington is stuffed with Squash, Spinach, Walnuts and Cashew cream.



  • 1 pack ready to roll Puff Pastry
  • 1 Butternut Squash
  • 8 x 1/2 Walnut pieces
  • 130g Spinach
  • Red onion

Cashew Cream:

  • 100g Cashews
  • 120ml Soya Milk
  • 2 TBSP Nutritional Yeast
  • 1TSP Lemon Juice
  • 1/4 TSP Onion Powder
  • Salt, Pepper


  • Preheat Oven to 200 C / 400 F
  • Wash the Squash and cut lengthways, leaving the seeds inside. Place both halves on a baking tray (flesh side down).
  • Roast the Butternut Squash for approx 1.5 hours, and allow to cool. This can be done in advance (the Squash will keep in the fridge for a few days)
  • Soak Cashews in Soy Milk for 4 hours (20 mins is fine if you have a high-speed blender).
  • Scoop out the Butternut seeds, discard.
  • Wilt the spinach, pat dry with paper towel.
  • Combine all Cashew cream ingredients into high-speed blender and blend until a cream consistency.
  • Cut the pastry into 4 equal-sized rectangles.
  • Roll them out individually, so that they double in size.
  • Add Butternut squash onto one side of the pastry rectangle, top with 1/4 of the Spinach, 2 Walnut halves, slices of red onion and Cashew cream.
  • Fold over the pastry and seal all edges.
  • Repeat for the other 3 Wellingtons. These can be frozen at this stage. 
  • Roast for 40 mins.
  • Serve with vegetables and mash or salad and new potatoes. 

Have you made this recipe?

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