Spiced squash, feta & beetroot wellington recipe | Good Food
Make a veggie wellington with squash, beetroot and feta, all encased in puff pastry, as a showstopping main for Christmas
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Cooking tools:
- Food processor
- Roasting pan
- Rolling pin
- Pastry brush
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Fork
- Skillet
- Spoon
- Measuring spoon
- Plastic wrap
- Aluminum foil
- Stove
Ingredients
- 1 large butternut squash (about 1kg), peeled and trimmed (see tip below)
- 10 sage leaves
- 2 tbsp olive oil
- ½ tsp ground mixed spice
- ½ tsp ground mace
- 4 large shallots thickly sliced
- 1 tbsp maple syrup
- 1 tbsp red wine vinegar
- 75g pecans roughly chopped
- 25g dried cranberries roughly chopped
- 400g cooked beetroot roughly chopped
- 200g feta crumbled
- 500g all-butter puff pastry
- plain flour for dusting
- 1 egg beaten, to glaze
- 1 tsp nigella seeds
- 25g butter
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