Vegan butternut squash wellington
Prepare this mouth-watering vegan butternut squash wellington centrepiece to impress your guests this winter. A vegan Christmas main that is designed to wow and is ideal for those who don’t want to have mock meats on their festive table
Long gone are the days when we vegans had to make do with a nut roast for our vegan Christmas main. Now the supermarket shelves are positively heaving with festive plant-based mains to make cooking at Christmas easy.
You’ll find everything from vegan turkey crowns to plant-based roasts, making it easier than ever before to make compassionate choices at Christmas.
But what if you don’t like vegan meat alternatives and want something that celebrates vegetables for your plant-based Christmas dinner? Well, look no further than this absolutely spectacular vegan butternut squash wellington.
This wonderful plant-based wellington is the perfect addition to your vegan Christmas dinner and is a real crowd-pleaser as it’s full of the classic flavours of Christmas. It’s got greens, nuts, pops of sweetness from the cranberries all wrapped up in a tasty meat-free sausage mix.
To make this vegan butternut squash wellington, you will need to roast a whole butternut squash under tender before leaving it to cool while you prepare the filling. Next, you’ll scoop out the middle and leave it to one side while you stuff the squash shell with spiced vegan sausage meat, orange, nutmeg, almonds, cranberries and kale.
Once you’ve filled with butternut squash with its mouth-watering filling, simply tie it up with kitchen string as you would a roasting joint and pop it back in the oven to cook. You want to squash to be piping hot with a slightly crisp, charred skin so you get those beautiful caramelised squash flavours coming through.
This plant-based butternut squash wellington is sweet, festively spiced, easy to make and gives impressive results. If you’re looking for a meat-free Christmas main the whole family will love then look no further
Total Time: 3 hours
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 40 minutes
Cuisine: Vegan main
Servings: 4
Rating:
Total Time: 3 hours
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 medium butternut squash
- 37.5 37.5 g vegan sausage mix
- 26.25 26.25 ml water
- 2.25 2.25 sprigs thyme
- 12.5 12.5 g cranberries
- 10 10 g dried onions
- 0.0625 0.0625 teaspoon nutmeg
- 0.125 0.125 teaspoon smoked paprika
- 0.25 0.25 tablespoon fresh sage (finely chopped)
- 50 50 g toasted almond flakes
- 0.125 0.125 tsp chili flakes
- 0.75 0.75 tablespoon tablespoon garlic (grated
- 0.25 0.25 small orange (zested)
- 0.125 0.125 teaspoon wholegrain mustard
- 50 50 g kale
- olive oil
- salt and pepper
- 0.25 0.25 garlic head
Method
- Preheat the oven to gas mark 5, 190°C, fan 170°.
- Halve the butternut squash vertically and scoop out the seeds with a soup spoon. Oil a non-stick roasting tray and inside of the squash. Season with a pinch of salt, pepper and 1 tbsp spoon garlic and half the thyme. Lay both halves, cut side down, in the roasting tray and roast for 45 mins, or until just tender.
- Leave to cool for 20 minutes, then carefully turn the halves over and scoop out the insides along the length of each squash half, leaving an even 2cm border of squash all around the edge. Be careful not to rip the skin. Put the inside of the squash in a mixing bowl with mustard and orange zest.
- While the squash halves cook, mix together the sausage mix, almonds, cranberries, dried onion, chilli, smoked paprika, garlic, nutmeg, fresh sage, salt, pepper, orange zest and mustard, and allow it to set in the fridge for 20 minutes.
- Meanwhile gently pull the kale leaves off the stalks, wash, dry and pack into the centre of both sides of squash once cooled.
- Now divide the sausage mix between both halves packing down tightly and evenly and then top with the remaining squash.
- Put the two halves together to make a butternut squash shape and tie together several times along the length of the squash with kitchen string. Return to the roasting tin.
- Bake for 20 minutes, then add the halved garlic heads to the tin with the remaining thyme sprigs, drizzling them with 1 tbsp oil. Bake for a further 30-40 mins, until the squash is completely tender and piping hot.
- Allow to set for 20 min with tinfoil over before serving.
Looking for some delicious sides and trimmings to accompany your vegan butternut squash wellington?
Take a look at our ultimate vegan Christmas recipe guide!
