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Restaurants›Isaac's Way Restaurant›Squash Wellington Recipe

Squash Wellington Recipe

Inspired by Isaac's Way Restaurant

Time1h 30m

Serves4

Vegan or vegetarian ... layered butternut squash and duxelles of mushroom and onion, wrapped in puff pastry, with a side of potato wedges, house salad, and citrus hollandaise sauce.

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Ingredients

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For the Squash Wellington

2 cups Butternut squash, peeled and diced

2 cups Mushrooms, finely chopped

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 tbs Fresh thyme, chopped

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

2 large Puff pastry sheets

2 tbs Plant-based milk (for brushing)

For the Potato Wedges

4 medium Potatoes, cut into wedges

2 tbs olive oil

1 tsp Watkins paprika

1/2 tsp Celtic sea salt

1/2 tsp black pepper

For the House Salad

4 cups Mixed salad greens

1 cup Cherry tomatoes, halved

1 medium Cucumber, sliced

2 tbs Olive oil (for dressing)

1 tbs Aged balsamic vinegar

1/2 tsp Celtic sea salt

1/2 tsp black pepper

For the Citrus Hollandaise Sauce

1 cup Silken tofu

2 tbs Nutritional yeast

2 tbs ReaLemon lemon juice

1 tbs Orange juice

1/2 tsp turmeric powder

1/2 tsp Celtic sea salt

Method

Preparing the Duxelles

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Add mushrooms, thyme, salt, and pepper, cook until mushrooms are soft and moisture evaporates. Set aside to cool.

Preparing the Squash

Cook the Butternut Squash

Steam or boil the diced butternut squash until tender, about 10 minutes. Drain and mash slightly, then allow to cool.

Assembling the Wellington

Roll out Puff Pastry

On a floured surface, roll out the puff pastry sheets slightly. Place one sheet on a baking tray lined with parchment paper.

Layer the Filling

Spread the mashed butternut squash on the pastry, followed by the mushroom duxelles. Top with the second pastry sheet, sealing the edges.

Brush and Bake

Brush the top with plant-based milk and cut a few slits for steam. Bake at 400°F (200°C) for 25-30 minutes, until golden brown.

Preparing the Potato Wedges

Season and Bake

Toss potato wedges with olive oil, paprika, salt, and pepper. Spread on a baking tray and bake alongside Wellington for 30-35 minutes until crispy.

Preparing the Salad

Toss the Ingredients

In a bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Toss to combine.

Making the Citrus Hollandaise Sauce

Blend the Sauce

In a blender, combine silken tofu, nutritional yeast, lemon juice, orange juice, turmeric, and salt. Blend until smooth and creamy.