Introduction to Butternut Squash Wellington

Vegan Wellington with Butternut Squash is a beautiful contrast of crispy, soft, umami, and sweet.
We pre-cook the squash with a molasses marinade to infuse richness into the butternut. The crepe acts like a sponge to absorb any moisture that the squash and mushroom will release allowing the puff pastry to crisp and cook thoroughly.

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WHAT YOU NEED…

Butternut Squash: use small-size squash for this recipe.
Puff Pastry: most frozen puff pastries are made with oil instead of butter so are vegan.
Mushrooms: You’ll need at least 1 1/2 pounds of button mushrooms.
Shallot: find a large shallot to add to the mushroom duxelles.

How To Make Butternut Squash Wellington

MOLASSES AND DIJON MUSTARD GALZE INGREDIENTS — Make the glaze from molasses, black vinegar, rice wine vinegar, extra virgin olive oil, Dijon mustard, and sea salt.

MOLASSES AND DIJON GLAZING BUTTERNUT SQUASH — Glaze the butternut squash every 10 minutes until the butternut squash is tender.

ROASTED AND GLAZED BUTTERNUT SQUASH — The butternut squash will turn dark from the molasses glaze is cooked through.

How to Make Mushroom Duxelles

MUSHROOM DUXELLES INGREDIENTS — Mushrooms and shallots whole.

CHOPPED MUSHROOMS FOR MUSHROOM DUXELLES — Chop both the shallots and mushrooms finely.

COOKING CHOPPED MUSHROOMS FOR MUSHROOM DUXELLES — Sauté the mushrooms and shallots until dry.

MUSHROOM DUXELLES WITH CHOPPED CHIVE — Add chives at the end.

How to Make Vegan Crepes

CREPES VEGAN INGREDIENTS — Ingredients for vegan crepes.

FORMING AND COOKING VEGAN CREPES — Cook the crepes on low heat.

COOKING VEGAN CREPES — Cook the crepes until golden brown on both sides.

How to Build Butternut Squash Wellington

INGREDIENTS TO FOR BUTTERNUT WELLINGTON FINISHED_ — Gather the glazed butternut squash, mushroom duxelles, vegan crepes, thawed puff pastry, and flaky salt.

VEGAN CREPES AND MUSHROOM DUXELLES — Lay out a sheet of plastic wrap and place the crepes and mushroom duxelles on top.

VEGAN CREPES AND MUSHROOM DUXELLES ROLLED WITH PLASTIC WRAP — Roll the butternut squash in the crepes and allow to set in the refrigerator for at least 10 minutes.

ROLLING VEGAN BUTTERNUT SQUASH WELLINGTON — Lay out another piece of plastic wrap and lay down the thawed puff pastry. Wrap crepe-wrapped butternut with the pastry.

VEGAN BUTTERNUT SQUASH WELLINGTON — Close the ends, score the top and add flaky salt on top. Cook for 30 minutes until the pastry is golden brown.

Chefs Tips

The vegan crepes need to be cooked at a low temperature on a non-stick pan to avoid sticking.
The mushroom duxelles will reduce a lot similar to spinach.
Use plastic wrap to roll the crepe and puff pastry to avoid sticking and tearing.

Butternut Squash Wellington

Course: Side Dish

Cuisine: English

Keyword: Butternut squash, Wellington

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: people

Calories: 333kcal

Author: Those Vegan Chefs

This Vegan Butternut Squash Wellington is made based on traditional methods using mushroom duxelles and crepes to make this dish a winner every time.

Print Recipe

Ingredients

MOLASSES DIJON MUSTARD SQUASH GLAZE

¼ cup molasses
1 Tbsp black vinegar
1 tbsp rice wine vinegar
2 Tbsp olive oil extra virgin
2 Tbsp Dijon mustard
1 tsp sea salt

MOLASSES AND DIJON MUSTARD ROASTED BUTTERNUT SQUASH

2 butternut squash small
1 recipe Molasses Dijon Mustard Glaze

MUSHROOM AND SHALLOT DUXELLES

1 ½ pound button mushrooms finely chopped
1 shallot diced
1 Tbsp olive oil extra virgin
3 Tbsp chives fresh funky chopped
1 tsp sea salt

VEGAN EGGLESS WASH GLAZE

2 Tbsp olive oil extra virgin
2 Tbsp plant milk
VEGAN CREPES
¾ cup all-purpose flour
1 ¼ cup plant milk
3 Tbsp olive oil extra virgin
1 Tbsp brown sugar
1 tsp sea salt

Instructions

HOW TO MAKE MOLASSES DIJON GLAZE

Mix all of the ingredients together.

HOW TO MAKE MOLASSES AND DIJON MUSTARD ROASTED BUTTERNUT SQUASH

Preheat oven to 400 degrees
Trim the top of the butternut squash. Trim the bottom of the butternut squash and remove the bulbs part of the squash containing the seeds. The aim is to have a solid tube of butternut squash.
Place the butternut squash on a cooling rack, with a baking tray lined with parchment paper.
Glaze the squash, and place it in the oven.
Glaze the squash every ten minutes. Add half a cup of water to the baking tray.
Cook the squash until tender, but not soft. When the tip of a pairing is pushed into the squash it should easily slide in but you should just feel some resistance at the center.
Set aside to cool.

HOW TO MAKE MUSHROOM AND SHALLOT DUXELLES

Sauté the shallots in extra virgin olive oil over medium heat.
Add the chopped mushrooms to the pan, season with sea salt, cooking over medium heat until the mushrooms are dry.
Add the chopped chives, stir to combine, and set aside to cool.

HOW TO MAKE VEGAN CREPES

Place all of the ingredients in a blender, and puree for 45 sec to 1 minute.
Allow the crepe batter to rest in the refrigerator for a minimum of 30 minutes, the longer the batter can restore better your crepes will be.
Heat a high-quality non-stick pan over low heat. If you are using a griddle set the temperature to 250 degrees.
Spread a small amount of extra virgin olive oil in the pan, and make sure not to use too much EVOO, this can cause the crepe batter to slip in the pan.
Pour 3 ounces of batter into the pan, and gently spread the batter with the back of the ladle to form a large thin circle.
Cooking the crepe slowly is key, the edges need to be light brown and just starting to become crisp.
Gently start to peel the crepe off the pan, if the crepe is sticking allow the crepe to cook for another 30 seconds and try again. If you force it the crepe will rip.
Flip the crepe, cooking for another 30 seconds.
Gently brush the top of the crepe with EVOO, this will keep the crepe moist and from sticking to each other once stacked.

BUILDING VEGAN WELLINGTON

Preheat the oven to 400 degrees, with a baking sheet.
Place a large sheet of plastic down on a cutting board. Place three crepes on the plastic wrap, forming an inverted triangle.
Spread a thin layer of mushroom and shallot duxelles on top of the crepes.
Place the glazed butternut squash at the base of the crepes. Gently roll the crepes and mushrooms around the butternut squash. At the end of rolling, twist the ends of the plastic to seal and tighten the whole roll. Place in the refrigerator for 5 minutes to cool and set.
Place another sheet of plastic wrap down on a cutting board, and place a thawed sheet of puff pasty on the plastic wrap. Remove the plastic wrap from the crepe butternut squash roll at the base of the puff pastry, using the plastic to roll the puff pastry around the crepe roll. Make sure to seal the bottom of the puff pasty.
Seal the edges of the roll (see video)
Place the Wellington on a sheet of parchment that has been trimmed to the same size as the Wellington.
Brush the Wellington with the vegan eggless wash.
Season with a generous amount of flaky sea salt.
Place the Wellington in the oven on the hot baking tray. Cooking for 35-40 minutes. Check the Wellington after 15 minutes, and rotate the pan to make even coloring.
Place the Wellington on a platter and serve.

Notes

Nutritional values are an estimate.

Nutrition