Butternut Squash Wellington

🥘 Ingredients

• butternut squash 1
• onion 2 red
• garlic 2 cloves
• chilli flakes 2 tsp
• rapeseed oil 1 tsp
• puff pastry 375 g
• pesto 2 tbsp
• egg 1
• balsamic glaze 1 tbsp
• watercress 85 g

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.
2. 2

   Toss the butternut squash , onion , garlic , chilli flakes and rapeseed oil together on a baking tray and roast in the oven for 30 mins until golden and tender. Cool fully.
3. 3

   Unroll the puff pastry and, with a sharp knife, cut across its width so you have a rectangle 1/3 of the total size. Put on a baking tray lined with baking paper. Spoon on the pesto , leaving a 2cm border all round. Top with the roasted veg.
4. 4

   Brush the pastry border with egg , then top with the other piece of pastry. With a fork, seal the edges of the pastry with a crimping motion. Score a diamond pattern in the pastry with a sharp knife.
5. 5

   Glaze with egg and bake for 25 mins until the pastry is golden and risen.
6. 6

   Drizzle the balsamic glaze over the watercress and serve with the Wellington.