This vegetarian main is a real showstopper! It's easy to pull together but looks impressive. This wellington is packed with butternut squash, goat's cheese and herbs.
Tasty veggie goodness ✨
I love this recipe. The butternut squash filling is creamy and a bit salty from the goat's cheese and the puff pastry is golden and crispy.
This makes an amazing main course for a vegetarian meal. You could have it as the central part of a roast dinner with vegetable side dishes and gravy or you could serve it cold as part of a picnic spread.
We had it with a fresh green salad and chutney which was a really tasty weeknight dinner and the leftovers were perfect the next day for lunch.
Why we love this butternut squash wellington...
This is a great vegetarian main course which can be served as part of so many different meals or on its own as a delicious lunch.
It's easier than it looks to make and you can make ahead so that you've got it ready to serve for a picnic lunch or as a main meal.
You can add other fillings of your choice to this wellington. Roasted beetroot would work really well in place of the squash or you could try different cheeses if you prefer.
If you wanted to add meat to this recipe you could reduce the amount of squash and mix it with some sausage meat to make a kind of fancied up sausage roll.
Vegetarian Wellington Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Butternut Squash: The best way to prepare the squash is by grating it but if you can't be bothered with all that grating then feel free to finely chop it instead, you just might need to cook a little longer in the pan.
Herbs: You can really go for whatever herbs you like here. Sage, parsley, oregano and rosemary all work really well!
Cheese: What's anything without cheese really? Here ricotta is stirred through the squash to make the creamy filling and then goat's cheese is added as well for that saltiness which works so well with the sweet squash.
Puff Pastry: It's my very strong belief that life is too short to make your own pastry so you should definitely buy some ready rolled puff pastry and save the effort of making your own.
Nigella Seeds: These aren't completely necessary if you can't find them but I love sprinkling over the wellington before serving.
How to make veggie wellington with butternut squash
Cook the squash: Start by the frying the onion in the olive oil for 5 minutes then add the squash and herbs and cook for a while longer until the squash is softened.
Make the filling: Put the squash mixture in a mixing bowl and add the ricotta and goat's cheese and mix everything together well. Set aside to cool while you prepare the pastry.
Make the wellington: Unroll the pastry and put the squash mixture on half of the pastry. Form into a log along one side of the pastry, brush the edges of the pastry with beaten egg and fold over. Seal the edges with a fork and score the top. Brush with egg and bake for 20-30 minutes until golden.
Want more? Try these other squash recipes!
- Creamy Tagliatelle with Squash and Sausage
- Spicy Lentils with Paneer and Caramelised Squash
- Winter Salad with Spicy Butternut Squash
- Roasted Squash with Crunchy Panko Coating
- Butternut Squash Pasta Sauce
- Butternut Squash Salad with Wild Rice
- Butternut Squash Ravioli
Butternut Squash Wellington with Goat's Cheese
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 300 g Butternut Squash grated or very finely chopped
- 4 tablespoon Herbs of your choice sage, parsley, oregano and rosemary all work well, finely chopped
- 160 g Ricotta
- 120 g Goat's Cheese
- Salt and Pepper
- 375 g Ready Rolled Puff Pastry
- 1 Egg whisked
- Nigella Seeds
- Chutney of your choice to serve
- Salad to serve
- Heat the oil over a medium high heat in a frying pan. Add the onion and fry for 5 minutes until softened. Add the squash and herbs and cook for another 5-10 minutes.
- Put the mixture in a bowl and add the ricotta, goat's cheese and plenty of salt and pepper. Mix well and set aside to cool slightly.
- While the filling cools heat the oven to 200°C/400°F. Line a large baking sheet with greaseproof paper. Unroll the puff pastry sheet on the baking sheet. Tip the squash mixture onto the pastry sheet and shape into a log on one long half of the rectangle. Brush the edge of the pastry with the egg and fold the pastry over. Press the edges down with a fork. Score the top with a sharp knife, brush with egg and sprinkle with nigella seeds.
- Bake for 20-30 minutes until the pastry is browned and puffed up. Allow to cool slightly then slice and serve with chutney and salad.
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