Try not to drink all the wine as you prep your ingredients (we swear it is essential to the recipe) - as we know that cooking can be a thirsty process. All that we request is that save a little for the recipe’s success.
The delightfully seasoned Very British Bangers are complemented by an array of herbs and bright vegetables. A flaky pastry that will melt in your mouth, and give way to the rich flavour of the butternut squash and sausage filling. Even your meat-eating uncle won’t know that you’re bluffing.
Recipe/Image Credit: Kaitlyn Dickie
Butternut Squash Wellington with The Very British Bangers
- Vegan puff pastry (two 9x9 sheets)
- 1 butternut squash, peeled and cubed
- 8 cloves of garlic, minced
- 2 tbsp of olive oil
- ½ cup of vegetable broth
- 1 lb of sliced cremini mushrooms
- 1 finely chopped portobello mushroom
- 1 stalk of finely chopped celery
- 1 leek, thinly sliced
- 3-4 cups of roughly chopped spinach
- 2-4 links of The Very British Bangers
- 1/3 cup dry white wine
- 4 tbsp fresh thyme
- ½ tsp of rosemary
- 1.5 tsp of ground sage
- Sea salt and pepper to taste
For the Vegan Egg Wash
- 1 tbsp aquafaba (liquid from a can of chickpeas)
- Can substitute for olive oil if necessary
- 1 tbsp unsweetened plant based milk
- 1 tbsp Dijon mustard
Preheat the oven to 400F. Thaw puff pastry according to package directions.
In a medium bowl, toss the butternut squash with four minced garlic cloves and just enough olive oil to coat everything.
Roast on a baking sheet for roughly 40 minutes or until you can easily stick a fork through one of the larger pieces.
Remove from the oven and puree in a blender or food processor to combine. Add olive oil if necessary, to blend, set aside.
Slice and rinse the leeks and then add to a large pot with a splash of vegetable stock and a pinch of salt—Cook for 1 minute on medium heat.
Add in chopped onion and celery and continue cooking until they are tender, adding more broth as needed. Add in the chopped The Very British Bangers and the chopped spinach and cook for another 1-2 minutes. Once done, transfer the vegetables and bangers to a bowl and set aside.
Using the same pot, add in the sliced mushrooms. Continue sautéing on medium-high heat until almost all of the liquid has evaporated. Add in the rest of the garlic cloves, thyme, sage, and white wine.
Bring everything to simmer and continue cooking until all of the liquid has evaporated. You want the final mixture on the dry side, so the puff pastry doesn’t get soggy.
In the large pot, re-add the vegetables and the squash mixture to the mushroom mixture. Taste test the filling and add salt or pepper if needed.
Roll the puff pastry out onto a silicone baking mat (or parchment paper) on a baking sheet and spoon the filling in the center, leaving 1-2 inches of space on either side. Roll out the second sheet of puff pastry and lay it over the filling like a blanket. Press down on all sides to create a seal. Using a sharp knife, trim away the extra pastry around the sides and lightly slice little slits into the pastry’s top.
Whisk together the aquafaba, plant milk, and mustard and brush it onto the top of the puff pastry.
Bake for 35-40 minutes at 400F or until golden brown on top. Let stand for 10 minutes before serving.
Be sure to share your Butternut Squash Wellington with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.