Vegan butternut squash wellington

29 Nov 2021
Vegan butternut squash wellington

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


Perfect as part of a Sunday Roast or as a seasonal main course, this vegan dish is surprisingly easy to make but looks impressive. This recipe uses walnuts instead of more traditional vhestnuts but tastes just as good. Depending on how big your squash is, you may need to adjust the mushrooms and walnuts accordingly.




1 Large Butternut Squash

200g Chestnut Mushrooms - chopped

100g Walnuts (or Chestnuts…or mix)

130g Wholewheat Brown Bread (3 – 4 slices)

1 Red Onion - chopped

1 Garlic Clove – chopped

1 Tbsp Brown Sugar

1 Tbsp Red Wine Vinegar

1 sprig of Thyme

1 Tbsp Dijon Mustard

2 Rolls of Puff Pastry (dependent on size of squash)

2 tsp Maple Syrup

2 tsp Soy Sauce



Butternut squash wellington preparation

Preheat the oven to 180C Fan and line a baking tray with baking paper.

Cut the squash just above the bulb end. We will use the cylinder part for this recipe. Save the seed/bulb part for another recipe.

Cut the cylinder part lengthways and place skin side up on the baking tray. Bake for 35 minutes and then allow to cool.

Gently remove the skin of the squash.

Heat a sauté pan with a little oil on a medium heat and then sauté the onion with a pinch of salt until soft.

Add the sugar and vinegar to caramelise the onions and when the liquid has almost cooked off, add the garlic and mushrooms, and cook for 8 minutes until the mushrooms are browned and have released their liquid.

Add the Thyme and season with salt and pepper and then set aside. covering butternut squash wellington with pastry

Add the bread, walnuts and mushroom mixture to a food processor and pulse until all combined and thoroughly mixed.

Roll out the pastry, measure the width and double the length of the squash. 

Place a 5 - 7mm layer of the mushroom mixture on the pastry that is 10mm wider than the squash.

Place the squash flat side down and end to end.


Brush the mustard all over the squash and then cover the squash with the rest of the mushroom mixture to encapsulate it.

Lay the other roll of pastry over the squash and gently press down at the base with a fork to seal the two pastry sheets.

Trim off the excess pastry and you can either use in another recipe or make shapes to decorate the wellington. 

Mix the maple and soy sauce together and brush over the pastry to help brown.

Bake for 40 minutes at 180C.

Vegan wellington with butternut squash and mushrooms


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