Vegetarian Wellington with Beetroot, Butternut Squash, Lentils and Chestnuts - Gluten-Free Heaven

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 gluten-free puff pastry
• 5-6 cooked beetroot
• 1 free-range egg (beaten)