Vegetarian wellington with beetroot, butternut squash, lentils and chestnuts recipe

Ingredients

• 300 g butternut squash (chopped into 1cm cubes)
• 2 tbsp olive oil
• 1 onion (diced)
• 2 garlic cloves (crushed)
• 250 g chestnut mushrooms (chopped)
• 10 g sage (finely chopped)
• 10 g thyme (leaves picked)
• 130 g cooked puy lentils
• 100 ml double cream
• 75 g cooked chestnuts (crumbled)
• 1 tsp Maldon salt
• Cracked black pepper
• 500 g puff pastry
• 5-6 cooked beetroot
• 1 egg (beaten)