Butternut Squash Wellington
Butternut Squash Wellington METHOD FILLINGS Heat up the oven to 200° C / 390° F (180° C / 355° F fan) and line a baking tray with a piece of baking paper.
Ingredients
- 3 tbsp olive oil
- finely diced shallots
- chopped sage
- thyme
- rosemary
- 2 cloves garlic, chopped
- 1 apple, chopped
- salt
- pepper
- nutmeg
- maple syrup
- finely chopped chestnuts
- toasted pecans
- cranberry sauce
- 2 tbsp olive oil
- shallots
- garlic
- carrot
- celery sticks
- caraway seeds
- tomato paste
- vegan Worcester sauce
- porcini
- bay leaf
- peppercorns
- cider
- 1 cup (240 ml) water
- cornflour slurry
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