Recipe: Roast butternut squash and Feta Wellington by The Spiritualist, Aberdeen
Looking for a veggie dish to serve this season that feels wholesome and comforting? Try this mouthwatering recipe for roast butternut squash and feta Wellington from The Spiritualist in Aberdeen.
The butternut squash, coupled with flaky pastry and creamy feta cheese, makes this a wonderfully warming dish. The Wellington can even be made in advance then heated up again when you’re ready to serve - perfect for a stress-free dinner. Pair it with all the trimmings for something traditional, or serve with wild rice and charred tenderstem broccoli for a hearty winter dish.
Ingredients (serves 4)
For the pastry:
1 block of puff pastry (at room temperature)
1 egg, beaten
Flour, for dusting the work surface
For the filling:
1 small butternut squash, peeled, deseeded and cubed
1-2 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp paprika
100g feta cheese
Salt and pepper, to season
For the tomato sauce:
1 x 400g tin of tomatoes
1/4 bunch basil, roughly chopped
1 tsp sugar
Salt and pepper, to season
Method
First, preheat the oven to 180 degrees. Roast the butternut squash in the oven with the olive oil, paprika, cracked black pepper and sea salt for approximately 45 minutes, or until soft. Set aside and leave to cool.
Roll out the pastry on a floured surface to approximately 15 inches long and 10 inches wide. Add the butternut squash to one half of the pastry. Top with crumbled feta and then brush the sides with the whisked egg. Fold over and seal the edges to create the Wellington.
Lightly score the top and then brush with the remaining egg. Bake in the oven until golden brown - this should take around 30 to 35 minutes.
Next, make the tomato sauce. Bring all the ingredients to the boil and simmer until reduced enough to make a thick sauce. Taste and season as required.
To serve, portion the Wellington and drizzle the tomato sauce. Serve with seasoned wild rice and charred tenderstem broccoli.