Butternut Squash and Caramelized Pecan Nut Wellington

The continuing adventures of trying to find my festive mojo…

After making a Pork Wellington last week I thought I would produce a vegetarian version. Either the pork or this one are good alternatives to the usual Christmas fayre.


There are a few tips. Don’t use ready-rolled pastry like I did. It’s too thin and falls to bits (see below). Also, generally, watch the ingredients quantities when you are following a recipe. In this example (from the BBC Good Food Magazine) the quantities in the recipe where far too much for the amount of pastry the recipe listed. I could have made do with half the ingredients for the amount of pastry I had. In the magazine it said 375g of puff pastry which is one pack.


The Smucker’s Goober is nothing to with this recipe – I just like the name

Squash & Wenslydale Wellington

  • The long ends from two butternut squashes (but you will only need a small bit from the second piece so make sure you have something else in mind for the remaining squash)
  • A bag of shallots
  • Big handful pecan nuts
  • 1 BIG pack (eg more than 1lb) of puff pastry (don’t use ready rolled like I did – see below)
  • Olive oil
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp chopped sage leaves
  • 150g Wenslydale cheese
  • 1 egg beaten to glaze the pastry.

Heat oven to 200 centigrade. Cut off the long bits from the squashes and cut each lump into 4 lengths. Unless you have a big lump of pastry (eg more than 1lb) you will only need to 4 or 5 bits of the pumpkin.


Peel the shallots. Leave them whole. Add the shallots and the squash to a baking tray. Drizzle with olive oil and bake in the oven for about 20 mins.


Remove from the oven and set aside to cool.

Put the nuts in a pan. Add the onions and over a low heat add the syrup and sage and stir until the nuts start to caramelize.


Roll out the pastry to a rectangle about an inch bigger than a magazine all the way round. I wouldn’t recommend using ready-rolled pastry; it’s too thin and you won’t get enough filling in it and the pastry will split when you try to wrap the pastry over it. Here’s an action shot of the first attempt – I had to pull it apart to get the filling out. Luckily had some more pastry….



Try again; place four of the squash segments along the centre of the pastry.


Then layer the onion and pecan mixture along the top and sprinkle over the cheese.


Now gently bring the pastry together so that it meets along the top.

Once you’ve managed to successfully wrap the pastry pinch along the top (brush the edge with egg wash to assist the sticking).


If you can be bothered decorate (by this time I was getting a little peeved with the pastry so my decoration was fairly crap). Put in the fridge to chill for half an hour.

Heat the oven to 180 centigrade. Brush eggwash over the pastry and bake for 30 mins.


Serve with a salad of leaves and feta cheese drizzled with balsamic vinegar.


20 thoughts on “Butternut Squash and Caramelized Pecan Nut Wellington

  1. This does look festive & tasty. The pastry does look nice & flaky though & I think I’ve had that kind of pastry disaster myself. I’m always trying to stuff more into pastry than it will hold. But that’s a fine pinching job you did.
    So exactly what are Smuckers goobers?

  2. Nice that you’re doing a veggie version for the Mrs. When you said you’d done a veggie Wellington, I was expecting the mushrooms and tomato to be still there, and wondering what would be the ‘beef’. With squash, it’s a good thing the other ingredients are more mellow as well.

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