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Mushroom Squash Wellington

Prep Time:

20 Minutes

Cook Time:

1 Hour 10 Minutes


8 Servings




  • 2 rolls puff pastry

  • ½ butternut squash, peeled and deseeded

  • 1 onion, chopped

  • 2 garlic cloves, peeled and chopped

  • 700g mushrooms, shiitake and blue oyster, roughly chopped

  • 1 teaspoon rosemary

  • 1 teaspoon thyme

  • 1 tablespoon miso paste

  • 100g spinach,chopped

  • 1 egg for egg wash

  • Salt and pepper to taste

  • Olive oil


Step 1:

Preheat oven to 400°c

Step 2:

Season and cover butternut squash in olive oil, place on baking sheet. Roast for 35 minutes until soft and cooked through.

Step 3:

While the squash is cooking, heat pan over medium heat and add olive oil - add the onions, garlic and a pinch of salt and pepper. Sautee for 10 minutes until soft. Add the mushrooms and cook for a further 10 minutes. Mix in rosemary, thyme, and miso paste. Cook through for another 3 minutes then add in chopped spinach.

Step 4:

Roll out the sheet of puff pastry onto a baking tray. Spoon 3 quarters of the mushroom mixture onto one side of the pastry, top with the butternut squash.

Tip: If your squash bottom is a bit round, cut the outside bit to level it and fill the hole where the seeds were with the extra bits of squash.

Step 5:

Top with the rest of the mushroom mixture and cover with the second roll of puff pastry over to form a whole wellington. Fold the edges in and crimp them down with a fork. Cut thin slits into the top of the wellington and brush with egg wash.

Step 6:

Cook for 25-30 minutes in the oven until golden and crispy.

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