Beetroot & Butternut Squash Wellington (v) Recipe

Preheat oven to 200°C (400°F). Line a baking tray with parchment.

Trim beetroot and wrap individually in foil with a drizzle of olive oil and a pinch of salt. Roast beetroot on the prepared tray for 45–60 minutes (depending on size) until tender when pierced with a skewer. Remove, unwrap and allow to cool slightly.

Meanwhile, peel, seed and cut the butternut squash into 2 cm (¾ inch) thick slices or chunks. Toss with 2 tbs olive oil, 1 tbs maple syrup, chopped rosemary, thyme, 1 tsp salt and ½ tsp pepper. Spread on a second baking tray and roast in the oven for 30–35 minutes until caramelized and tender. Remove and cool slightly.

When the beetroot is cool enough to handle, peel (skins should slip off) and slice into 1 cm thick rounds or halve if large. If using goat cheese, crumble it and set aside.

Roughly chop roasted squash into pieces similar in thickness to the beetroot slices. Mix chopped walnuts through the squash to add texture.

Taste and adjust seasoning—this layered filling should be flavorful but not overly salty because it will be paired with the duxelles and pastry.

While root veg roast, make the duxelles. Finely chop mushrooms (food processor ok—pulse briefly to avoid pasty texture).

Heat 2 tbs olive oil or butter in a large sauté pan over medium-high heat. Add shallot and cook 2–3 minutes until translucent.

Add chopped mushrooms and cook, stirring frequently, until the mushrooms release their moisture and it evaporates and the mixture begins to brown — about 10–12 minutes.

Stir in soy sauce, optional wine and thyme; cook 1–2 minutes more. Season with ½ tsp salt and ¼ tsp pepper. Remove from heat and cool slightly. The duxelles should be relatively dry to prevent soggy pastry.

Lower oven temperature to 190°C (375°F). Lightly flour a work surface and roll out the puff pastry to a rectangle large enough to encase the filling (about 30 x 40 cm depending on pastry).

Lightly brush the center of the pastry with a thin layer of the cooled duxelles (leave a 3–4 cm border). This acts as a moisture barrier.

Layer the filling down the center of the pastry: start with a layer of squash and walnut mix, then a layer of sliced beetroot, then optional crumbled goat cheese, finishing with a thin smear of duxelles on top. Keep the filling in a compact log roughly 8–10 cm wide. Press gently to compact but do not overfill.

Brush the pastry border with beaten egg or plant milk. Fold the long sides of the pastry up and over the filling, sealing the edges by pinching and tucking. Fold and seal the short ends so the filling is fully enclosed. Turn the Wellington seam-side down onto a lined baking tray.

Trim any excess pastry and use leftovers to decorate (leaves, lattice). Lightly score the top if desired. Brush the whole parcel with beaten egg or plant milk for a golden glaze.

Bake at 190°C (375°F) for 30–40 minutes until the pastry is puffed and golden and internal vegetables are heated through. If pastry browns too quickly, cover loosely with foil for the remainder of baking.

Allow the Wellington to rest for 10–15 minutes before slicing to help it hold shape.

While the Wellington bakes, make the gravy. In a medium saucepan melt butter or heat oil over medium heat. Add the plain flour and cook, stirring, for 1–2 minutes to form a roux but don’t let it color significantly.

Gradually whisk in the vegetable stock to avoid lumps. Bring to a gentle simmer, stirring constantly until the gravy thickens — 4–6 minutes.

Stir in soy sauce, miso (if using) and thyme. Simmer for another 2–3 minutes. Season with salt and pepper to taste. Keep warm on low heat, stir occasionally.

Increase oven temperature to 200°C (if Wellington resting) or roast the trimmings alongside Wellington earlier if oven space allows. Toss halved baby potatoes and parsnip batons with 2 tbs olive oil, honey or maple syrup, and a pinch of salt and pepper.

Spread on a baking tray in a single layer and roast for 30–40 minutes until golden and crisp, turning halfway through for even browning.

For the greens, blanch sprouts or tender greens in boiling salted water for 3–4 minutes until bright and slightly tender. Drain and toss immediately with 1 tbs butter or olive oil and a little seasoning.

Keep the roast veg and greens warm until ready to serve.

Place the Wellington on a board and slice into thick 2–3 cm slices with a sharp serrated knife. Arrange slices on a platter with roast potatoes, parsnips and greens.

Serve hot with generous spoonfuls of vegetarian gravy alongside. Leftovers keep refrigerated for 2–3 days and reheat in a 180°C oven until warmed through.