Vegetarian Butternut Squash & Mushroom Wellington 

Thu, 11 December 2025

Vegetarian Butternut Squash, Spinach & Ricotta Mushroom Wellington ?

A spectacular vegetarian centrepiece featuring roasted butternut squash, a fragrant rosemary–walnut–mushroom filling, and a creamy spinach–ricotta layer, all wrapped in golden puff pastry. Perfect for Christmas or any celebration.

Equipment

· Food processor

· Non-stick baking sheet

· Parchment paper

· Silicone or pastry brush

Ingredients

Puff Pastry

· 1 sheet ready-rolled puff pastry (all-butter preferred)

· 1–2 tbsp milk or beaten egg (for brushing)

Roasted Butternut Squash

· ½ large butternut squash (use the long neck), cut lengthwise

· 1 tbsp olive oil

· 2 sprigs fresh rosemary

· Salt & pepper

Walnut–Mushroom Filling

· 1 tbsp olive oil

· 1 medium onion, finely chopped

· 3–4 garlic cloves, minced

· 500 g button mushrooms

· ½ cup walnuts, finely chopped

· ½ tsp dried rosemary

· ½ tsp nutmeg

· Salt & pepper

Spinach–Ricotta Layer

· 250 g fresh spinach (or 150 g frozen, thawed & squeezed dry)

· 150–200 g ricotta

· 2–3 tbsp grated Parmesan OR 1 tbsp olive oil (adds richness)

· Optional: 1 egg yolk (helps bind and reduce moisture)

· Salt & pepper

· Optional: pinch of nutmeg or ½ clove garlic, finely grated

 

Instructions

1. Roast the Butternut Squash

1. Preheat oven to 200°C (395°F).

2. Peel the neck of the butternut squash and slice lengthwise into two halves.

3. Place on a baking tray. Brush with olive oil, season with salt & pepper, and scatter rosemary leaves.

4. Roast for 30–35 minutes, until almost tender but still holding shape.

5. Set aside to cool slightly.

2. Make the Walnut–Mushroom Filling

1. Finely chop the onion and garlic.

2. Pulse walnuts in a food processor until finely chopped (not a paste).

3. Clean mushrooms and pulse until finely chopped but not puréed.

4. Heat olive oil in a large pan, sauté onion and garlic until soft and translucent.

5. Add mushrooms, walnuts, rosemary, nutmeg, salt & pepper.

6. Cook over medium heat, stirring often, until all moisture evaporates and the mixture is thick and fragrant — about 25–30 minutes.

7. Allow to cool slightly.

3. Prepare the Spinach–Ricotta Layer

1. Add fresh spinach to a dry pan and cook until wilted (or use thawed frozen spinach).

2. Squeeze out as much moisture as possible.

3. In a bowl combine:

· ricotta

· Parmesan (or olive oil)

· salt & pepper

· optional nutmeg or garlic

 

1. Fold in the spinach. Set aside.

4. Assemble the Wellington

1. Reduce oven to 200°C (395°F) if needed.

2. Line a baking sheet with parchment paper and unroll the puff pastry.

3. Spoon half of the mushroom filling down the centre of the pastry.

4. Spread half of the spinach–ricotta mixture over the mushroom layer.

5. Lay the roasted butternut squash halves on top.

6. Spread the remaining spinach–ricotta mixture over the squash.

7. Cover with the remaining mushroom filling.

8. Fold the pastry over the filling, sealing the edges well. Press lightly with a fork to secure; trim any excess pastry.

9. Decorate with pastry cut-outs if desired.

10. Brush with milk or beaten egg for a glossy finish.

5. Bake

· Bake for 20–30 minutes, or until golden brown and crisp.

· Let rest for 5 minutes before slicing.

Serving Tips

· Serve hot — the fillings contain moisture that will soften the pastry over time.

· Pairs beautifully with vegetarian gravy, cranberry sauce, or a fresh festive salad.

· To reheat: warm slices in a 180°C oven for 10 minutes to re-crisp the pastry.