A dish to be enjoyed by veggies and meat eaters

Roast Butternut Squash and Feta Wellington (Serves 4)

Ingredients Instructions
  • For the pastry: 1 block of puff pastry (at room temperature)
  • 1 egg, beaten
  • Flour, for dusting the work surface
  • For the filling: 1 small butternut squash, peeled, deseeded and cubed
  • 1-2tbps olive oil
  • ½tsp of cinnamon
  • ½tsp paprika
  • 100g feta cheese
  • Salt and pepper, to season
  • For the tomato sauce: 1 x 400g tin of tomatoes
  • ¼ bunch basil, roughly chopped
  • 1 tsp sugar
  • Salt and pepper, to season
  • First, preheat the oven to 180°C. Roast the butternut squash in the oven with the olive oil, cinnamon, paprika, cracked black pepper and sea salt for approximately 45 minutes or until soft.  Set aside and leave to cool.
  • Roll out the pasty on a floured surface to approximately 15 inches long and 10 inches wide. Add the butternut squash to one half of the pastry. Top with crumbled feta and then brush sides with the whisked egg. Fold over and seal the edges to create the Wellington.
  • Lightly score the top and then brush with the remaining egg. Bake in the oven until golden brown in colour, this should take around 30 to 35 minutes.
  • Next, make the tomato sauce. Bring all the ingredients to the boil and simmer until reduced enough to make a thick sauce. Taste and season as required.
  • To serve, portion the Wellington and drizzle the tomato sauce. Serve with seasoned wild rice and charred tender stem broccoli.