Looking for something a little festive to make? Try this!

December 14th, 2020

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Squash, Mushroom and Spinach Wellington

by Riverford Organic farmers

 

 

This is a great festive dish to be enjoyed by vegetarians and those who are wanting to reduce their meat consumption. It does take around an hour to prepare but can be made the day before and kept happily in the fridge. It is full of healthy ingredients. Mushrooms are high in antioxidants  and are one of the few non animal sources of vitamin D. Shitake, maiitake, reishi and ganoderma all contain immune boosting polysaccaharides and are used by some naturopaths in the treatment of cancer. Garlic has many benefits and contains a substance called allicin which has antibacterial, antifungal and antiviral properties.

 

 

Serves 4

Ingredients for the Wellington

 

2 medium butternut squashes

500g puff pastry (2 sheets)

50g spinach

1 egg whisked with a touch of water and salt

Ingredients for the Duxelle ( mushroom mixture)

450g chestnut mushrooms

50g dried mushrooms soaked and dried

1 white onion finely chopped

4 cloves of garlic finely chopped

30ml dry white wine

50g dates roughly chopped

30g pine nuts

25g butter

Fresh sage and thyme

 

Method

 

Prep time: 1h

Cooking time: 45 min

To prepare the squash centre

 

Step 1

Preheat your oven to 180°C/Gas 4. Cut both of your squash in half widthways: you want to use the ‘neck’ of the squash for this recipe, so cut the rounded bottom half off (save these for another recipe).

Step 2

Peel the squash necks, then trim them so that they are roughly cylindrical. On a hot griddle pan, char them, rotating every few minutes, so they have deep black char lines all the way round. Roast for 25 minutes, until cooked but still firm in the middle. Refrigerate once cooked.

 

For the Duxelles

 

Step 3

Heat a heavy-bottomed pan, add the butter, then gently fry the onion until soft. Next add the garlic, mushrooms and dried mushrooms. Add the wine and simmer off the alcohol. Add the chopped dates, pine nuts and fresh herbs, then remove from heat and allow to cool. Once cool, refrigerate; the mix needs to be cool before you assemble the Wellington.

 

To make the Wellington:

 

Step 4

Roll out the puff pastry: you should have one sheet for the base and one sheet to place over the top. Put a layer of spinach on the bottom (just a little wider than the width of the squash), then a layer of duxelles.

Step 5

Place the squash necks on top, then pat more of the duxelles around the squash, pressing firmly so it stays in place. Layer with more spinach and then place the pastry on top.

Step 6

Use your hands to press down around the shape of the filling, gently working the air out as you go, and press the pastry sheets together at the bottom. Cut off the excess trim. Gently brush the egg wash all over.

Step 7

Bake in a preheated oven (180°C/Gas 4) for 35 minutes, until the pastry is golden and crispy.

 

This article is provided by our Nutritionist, Nicky Seabrook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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