Butternut Squash and Garlic Mushroom Wellington

The current topic of conversation both in real life and on social media seems to be 'what are you having for Christmas dinner?' and while my family don't go down the traditional route, we had risotto last year, I wanted to create something semi-festive that was easy to make and felt like a proper treat. This wellington is rich and hearty without being heavy making it the ideal dish for days when eating is the main theme... this will either serve 2 or 4 people depending on portion size!

Ingredients:
1 butternut squash - try to pick one with a small seed area
1 roll puff pastry
2 red onions
1/2 tsp nutmeg
1 tbsp butter
400g mushrooms
4 - 6 large cloves garlic
salt and pepper
olive oil

Method: 

Preheat your oven to 200c fan and wash your squash. Chop the squash just above the seed area and take the top of the squash, cut it in half lengthways and coat with olive oil. Place on a baking tray and bake for 20 minutes until soft to the touch and the skin has turned golden. Peal the skin from the squash while its still hot and scoop out some of the flesh to create a channel down the length to hold the fillings then place to one side to cool.

While the squash is roasting, finely chop all the mushrooms and fry over a high heat in a tbsp of olive oil. Once the mushrooms have started to reduce, mince the garlic and add in with a generous helping of salt and pepper.

Slice the onions as finely as you can and fry over a low heat in the butter and nutmeg until soft and slightly caramelised.

Carefully unroll the puff pastry sheet then use a rolling pin to extend the dough to the edges of the parchment it comes on. Cut the sheet into quarters and then use scissors to cut the parchment along with the dough for easier handling.

Preheat your oven to 200c fan and lightly flour a baking tray. Place the squash halves on a chopping board with the hollows facing up. Carefully fill half the butternut squash with mushrooms and top with the caramelised onions then place one of the pastry sheets over the top. Peal off the baking paper and repeat the process with the other half of the squash. Place the baking tray over the top of the squash and carefully up end then so the pastry layer is now on the bottom. Take the remaining pastry and cover the squash, pulling the bottom piece up to create a sealed package.

Bake for 15-20 minutes until golden brown and flaky. I have served these with a quick onion gravy and green peas for lunch or as part of a roast with potatoes and green vegetables for dinner.

When you make this, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!