Mr Organic Festive Wellington.jpg

Butternut Squash & Lentil Wellington

Butternut Squash & Lentil Wellington

Packed with warming winter squash and organic lentils, this wellington makes a great alternative centrepiece at Christmas, or a fantastic Sunday lunch recipe.

Wrapped in buttery sheets of puff pastry, this vegan recipe comes from the team at Mr. Organic

  1. Discover the Ingredients
  2. Read the Method

mr organic's festive wellngton

Ingredients:

  • 1/2 butternut squash, peeled & cubed
  • 1 yellow onion, finely sliced
  • 2 Tbsp Mr Organic Extra Virgin Olive Oil
  • 2 Tbsp pine nuts
  • 2 Tbsp pumpkin seeds
  • 1 tin Mr Organic Organic Lentils, drained
  • A handful of fresh parsley, finely chopped
  • Juice of 1 lemon
  • 8 dried apricots, finely chopped
  • A handful of dried cranberries
  • 2 rolls puff pastry sheets
  • A splash of almond milk (to brush)
  • Salt & pepper to taste

Method:

Add the butternut squash and onion to an oven proof dish alongside the olive oil and a little salt and pepper and roast in the oven at 190C for about 20 minutes. Add the pine nuts and pumpkin seeds to the oven for the last 3 minutes of the roasting process.

Combine all ingredients for the filling in a large bowl, add in the squash and onions and set aside to cool down completely (important!)

Unroll a puff pastry sheet and place your filling onto the sheet in log shape. Place the second, unrolled pastry sheet on the top and gently press it onto the filling. Take a pizza cutter or a knife to carefully cut out your Wellington, leaving about 1-2 cm on the outer edges. Use a fork or your fingers to pinch the edges together. With the leftover pastry, create any decorations for the top of your Wellington. 

Brush the log with a little almond milk, then place in the oven at 180C for 20-25 minutes or until your pastry is golden.

Remove from the oven, slice and serve with gravy, roast potatoes and all the trimmings!

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