Lunch & Dinner

Squash Wellington

4-6 servings
Squash Wellington slice on a black table. Accompanied by ingredients in the recipe and some knives.

This one is sure to bring the wow to your party!

When it comes to show-stopping holiday dinners or a festive gathering, there’s always that one dish that makes everyone stop in their tracks and say, “What is that?” Enter the Squash Wellington—a stunning, savory masterpiece that’s sure to steal the spotlight at your next dinner party or special occasion. This dish takes the classic Wellington concept, traditionally made with beef, and gives it a plant-based twist that will wow both herbivores and omnivores alike. With layers of roasted butternut squash, sautéed shallots, earthy mushrooms, toasted walnuts, and delicate herbs, all wrapped up in flaky, golden puff pastry, every bite is like a warm hug for your taste buds.

The secret to this Squash Wellington’s irresistible flavor lies in its perfectly balanced filling. Roasted butternut squash brings a rich, naturally sweet flavor that’s complemented by the savory depth of garlic, shallots, and fresh thyme. But it’s the mushrooms that really elevate this dish, creating a satisfying, umami-packed bite that pairs beautifully with the nutty crunch of walnuts and the aromatic notes of fresh sage. The result is a filling that’s both hearty and flavorful, with just the right amount of texture to make each mouthful a joy. Whether you’re making it for a cozy dinner or a holiday feast, this dish promises to be the ultimate crowd-pleaser.

Butternut squash may be the star of the show, but the puff pastry is the supporting act that brings everything together in an elegant, golden-brown package. As the Wellington bakes, the pastry puffs up to create a flaky, buttery crust that contrasts perfectly with the tender filling inside. Brush it with a little non-dairy milk before baking, and you’ll have a beautiful, golden finish that’s as Instagram-worthy as it is delicious. Serve this Squash Wellington alongside a crisp green salad, roasted vegetables, or even a decadent mushroom gravy, and you’ll have a meal that feels as luxurious as it looks, but without the stress. So, roll up your sleeves, fire up the oven, and get ready to create a dish that will leave everyone asking for the recipe.

Ingredients

  • Butternut squash – about 3 lbs 
  • 3 shallots 
  • 14 oz. mushrooms, diced 
  • ¼ cup dry white wine 
  • 5 garlic cloves 
  • 1 ½ tsp fresh thyme, minced 
  • 1 tsp fresh sage, minced  
  • 1 Tbsp soy sauce or tamari 
  • 1 Tbsp Dijon mustard 
  • 2 large handfuls greens, like kale with stems removed or spinach 
  • ¾ cup walnuts 
  • 3 Tbsp olive oil 
  • 2 Tbsp non-dairy milk 
  • 1 box puff pastry dough 
  • ½ tsp salt, plus more to taste 
  • ½ tsp pepper, plus more to taste 

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.