Butternut Squash and Walnut Wellington
- 1 block ready-made puff pastry (or gluten-free alternative), brought up to room temperature
- Knob of vegan margarine, for greasing
- Dairy-free milk, for basting.
For the squash:
- 1 small butternut squash, peeled, deseeded and cut into cubes
- 1-2 tbsp olive oil
- ½ tsp ground cinnamon
- ½ tsp ground paprika
- 3-4 tbsp cold water
- Salt and pepper to season
For the béchamel:
- 1 tbsp vegan margarine
- 1 tbsp flour (gluten-free if using that option)
- 200ml dairy-free milk
- 3 tbsp nutritional yeast
- Salt and pepper
- 1 bag/160g fresh baby spinach
- 3 tbsp cold water
- 75g dried apricots, chopped
- 50g walnut pieces, chopped
- You will also need clingfilm and a large baking tray.
- First cook the butternut squash. Heat the olive oil in a pan and add the squash. Cook for 15-20 minutes on a medium-low heat, stirring occasionally until the pieces are soft and can be broken up easily. After 10 minutes of cooking add the paprika, cinnamon and salt and pepper and stir in. You will probably need to add a few tablespoons of water towards the end to help with the cooking and stop it drying out too much. Mash the cooked squash slightly, making sure there are still plenty of lumps, and set aside.
- Now make your béchamel. Melt the margarine in a small saucepan and then take the pan off the heat and add the flour. Use a whisk to bring them together. It will immediately form a thick lump at the bottom of the pan. Add the milk, a little at a time, until you get a paste consistency, then put the pan back on the heat and continue adding the milk, whisking as you go to prevent lumps from forming. Add the nutritional yeast and season to taste.
- Cook on a low heat for about 4 minutes and then set aside. The béchamel will start to thicken as it cools, which is what we want. Just whisk it occasionally to stop a skin forming.