16.04.2021 - 1 min

Discover Max La Manna Butternut Squash Wellington Recipe

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    This Butternut Squash Wellington by Chef Max La Manna is a delicious, yet simple, No-Waste recipe that is perfect for any occasion. With just a few ingredients and no waste, this recipe will be a new favourite!

    Ingredients

    For 4 people

    •  1 butternut squash (1kg/1.2kg)
    •  Walnuts (1 handle)
    •  Mushrooms (300gr)
    •  Dijon Mustard (2 tbsp)
    •  Onion (1 piece)
    •  Shallots (3 pieces)
    •  Spinach (300 gr)
    •  Thyme (3 leaves)
    •  Soy sauce (1 tbsp)
    •  Olive oil (4 teaspoon)
    •  Puff Pastry
    •  Salt & pepper
    •  Optional: plant-based milk
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    Process 

    Start by pre-heating your oven to 200°C (390°F). Next, take your butternut squash and cut in half length wise. Remove the seeds and set aside to toast later. Now cut off the bulbs (the large round ends) of the butternut squash so it is in 4 pieces so that you have two long pieces and two bulb-shaped pieces. Roughly chop the bulb-shaped pieces and then transfer all off the butternut squash onto a baking tray. Drizzle with olive oil, season with salt and peeper and roast for 30 minutes.

    After 30 minutes, remove the tray from the oven and add the walnuts to the tray and roast for another 5 minutes. While the butternut squash and walnuts are roasting, wilt your spinach by cooking it in a frying pan with some olive oil and cooking frequently and a low heat so it doesn’t burn. Set wilted spinach aside.

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    Next, add a drizzle of olive oil to a frying pan on medium heat. Peel and dice a shallot and fry for 8 minutes. Then, slice the mushrooms and peel and dice the garlic. Add both the mushroom and garlic to the frying pan and cook for another 10 minutes. Take some leaves of thyme and add to the pan with the soy sauce, fry for another 5 minutes.

    Transfer the mushroom mixture from the pan to a food processor with the Dijon mustard, add a generous pinch of salt and a pepper along with the toasted walnuts and the rough chops of roasted butternut squash. Process these ingredients together until it is mostly broken down.

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    To assemble the wellington, put the first roll of puff pastry onto a large baking tray. Place your wilted spinach on the pastry, then the long pieces of your roasted butternut squash. Spread your mushroom and walnut mixture on top of the butternut squash. Roll out on the second sheet of puff pastry over the wellington. Press it down with your fingers to seal the two sheets together. Trim your excess puff pastry and use a fork to press the edges together. Make a few cuts at the top of the wellington so moisture can escape.

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    Before baking your wellington, brush the top with plant-based milk or olive oil. Once you’ve brushed the milk or oil on top, bake for 35-45 minutes at 200°C (390°F). Serve the final product with your favourite side dish and enjoy! Bon appétit!

     

    You may also want to try cocktail made by Max La Manna: Zero-Waste Lemon cocktail & Cashew Dreams cocktail .

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