Beetroot and Butternut Squash Wellington

This Beetroot and Butternut Squash Wellington is a delicious vegetarian dish that makes a stunning centerpiece for any meal. The combination of earthy beetroot and sweet butternut squash wrapped in flaky pastry creates a satisfying and flavorful experience.

The recipe is straightforward, utilizing pre-prepared puff pastry and simple cooking techniques. It’s perfect for special occasions or a comforting dinner at home.

Flavor Profile and Ingredients

This Wellington offers a delightful combination of flavors. The earthy notes of beetroot blend beautifully with the sweetness of butternut squash, creating a harmonious taste experience.

Seasoned with dried thyme and garlic powder, the filling is elevated to new heights, ensuring each bite is packed with flavor.

The use of olive oil adds a subtle richness, while the flaky pastry provides a satisfying crunch that complements the tender vegetables inside.

Nutrition and Dietary Considerations

This vegetarian Wellington serves four and offers a balanced meal option.

With approximately 320 calories per serving, it provides a good source of carbohydrates and healthy fats, making it suitable for various dietary preferences.

Its combination of vegetables ensures a rich supply of vitamins and minerals, making it a wholesome choice for any occasion.

Yield: 4

Vegetarian Wellington with Beetroot and Butternut Squash

Print

This Wellington features roasted beetroot and butternut squash combined with herbs and spices, all encased in golden, flaky pastry. The dish takes about 1 hour and 15 minutes from start to finish and serves 4 people.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 medium beetroots, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Vegetables: In a bowl, toss the diced butternut squash and beetroot with olive oil, thyme, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
3. Prepare the Pastry: Roll out the puff pastry on a floured surface. If necessary, cut it to fit your baking tray.
4. Assemble the Wellington: Once the vegetables are roasted and cooled slightly, place them in the center of the pastry. Fold the pastry over the filling, sealing the edges well.
5. Egg Wash: Brush the top of the pastry with the beaten egg to give it a golden color when baked.
6. Bake: Place the Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
7. Serve: Let the Wellington cool for a few minutes before slicing. Garnish with fresh parsley if desired and serve warm.

Nutrition Information:

Yield:

4

Serving Size:

4
Amount Per Serving: Calories: 320Total Fat: 15gCarbohydrates: 45gProtein: 6g

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Serving Suggestions

Once out of the oven, allow the Wellington to cool slightly before slicing. This helps maintain its shape and ensures clean cuts.

Serving it warm enhances the flavors and makes for a comforting dish.

Pair it with a light salad or roasted vegetables for a complete meal that is both satisfying and nutritious.