Directions

1. Preheat oven to 425°.  
2. Trim stem and bulbous section off squash. Peel solid part and cut in half lengthwise. Peel/clean/chop bulbous section, put olive oil on all squash. Add salt/pepper and roast ½ hour on a parchment-line sheet pan.  
3. Add walnuts to sheet pan and roast everything 5 minutes more. Remove tray to cool. 
4. To a sauté pan, add 1 Tbsp olive oil and shallots. Cook for two minutes, add garlic and cook one minute more. Add mushrooms and fresh herbs, cook until soft. Stir in soy sauce, Dijon and white wine. Allow to cook down. Remove from heat and set aside. 
5. Add 2-3 Tbsp water to sauté pan with greens and pinches of salt/pepper. Cover pan and allow greens to steam. Remove once soft. Allow to cool, squeeze out excess liquid and coarsely chop. 
6. Once everything has cooled, add roasted squash chunks (leave out two long pieces), walnuts, mushrooms and greens to a food processor. Pulse to combine and break down slightly – you want something with texture where you can see bits of the individual ingredients. Add salt/pepper to taste.
7. Roll out puff pastry on parchment-lined sheet pan. Spoon 2/3 of the filling mixture in a rectangular shape about 4 inches wide and about two inches longer than the squash pieces on either end. Also allow for several inches of filling-free border on the long ends. Lay two long pieces of squash together, slightly offset, on rectangle of filling.  
8. Put remaining 1/3 filling mixture on top and around the long squash pieces, filling in gaps. 
9. Roll out the second piece of puff pastry, place it atop everything. Seal edges by pressing down with your fingers.  
10. Trim off any extra pastry on the ends so there’s just a small border. Seal/crimp with a fork.
11. Make several small cuts to the top of the wellington so moisture can escape. Brush with non-dairy milk and bake 40-50 minutes until pastry is puffed and golden. 
12. Cool slightly and use a serrated knife to cut.