Butternut Wellington with Cranberry Gravy

Butternut Wellington with Cranberry Gravy is a delightful twist on the classic dish, perfect for celebrating the flavors of autumn. This warm and comforting meal combines the sweetness of roasted butternut squash with earthy mushrooms, all wrapped in flaky puff pastry. Topped off with a luscious cranberry gravy, this dish is sure to impress family and friends during festive gatherings or a cozy weeknight dinner.

Gather Your Butternut Wellington Ingredients

To create this delicious Butternut Wellington, you’ll need the following ingredients:

• ½ butternut squash (about 250g)
• 300 ml vegetable stock
• 250 g mushrooms
• 1 garlic clove
• 2 tbsp olive oil (for filling)
• 2 sprigs thyme
• 2 tbsp pumpkin seeds (or crushed walnuts)
• 1 ready rolled puff pastry
• 1 egg (beaten, for glazing)
• 1 onion (chopped, for gravy)
• 1 tbsp olive oil (for gravy)
• 1 garlic clove (grated, for gravy)
• 1 tsp plain flour
• 50 ml red wine (or grape juice for a non-alcoholic option)
• 80 g fresh cranberries

Cooking Butternut Wellington: Step by Step

Making Butternut Wellington is easier than you might think! Just follow these simple steps:

1. Prepare the Squash: Cut the butternut squash in half and peel off the skin. Add the squash to a lidded pan with the thyme and vegetable stock. Season generously and cover. Bring to a simmer over medium heat and cook for 15-20 minutes, until the squash is tender. Drain and let it cool.

2. Mushroom Mixture: In a food processor, blend the mushrooms and garlic until finely chopped. Heat 2 tablespoons of olive oil in a pan, add the mushroom mixture, and cook until it becomes dry. Season with salt and pepper, stir in the pumpkin seeds (or crushed walnuts), and let it cool.

3. Make the Gravy: In another pan, heat 1 tablespoon of olive oil. Add the chopped onion, cranberries, and grated garlic; sweat for about 3 minutes. Stir in the plain flour and cook for another minute. Then add the red wine and reserved squash stock, letting it simmer for 10 minutes until thickened.

4. Assemble the Wellington: Preheat your oven to 200°C (180°C fan/gas mark 6). Cut the puff pastry into 4 rectangles. Place 2 rectangles on a baking tray and top with half of the mushroom mixture, followed by the cooled squash. Press the remaining mushroom mixture around the squash.

5. Seal and Bake: Brush the exposed pastry edges with the beaten egg, then cover with the remaining pastry rectangles. Seal the edges by pressing down. Brush the tops with egg wash and bake for 35-40 minutes until golden brown.

6. Serve: Slice the Butternut Wellington and serve it with the rich cranberry gravy and your favorite seasonal vegetables.

How to Serve Butternut Wellington

Serving Butternut Wellington is a joy! Here’s how to do it:

• Slicing: Carefully slice the Wellington into thick pieces for an elegant presentation on each plate.
• Gravy: Drizzle the warm cranberry gravy over the Wellington slices before serving. This adds a delicious and vibrant touch.
• Pairings: For a complete meal, consider serving it alongside roasted Brussels sprouts, carrots, or a fresh green salad. A crisp white or a fruity red like Pinot Noir pairs nicely with the flavors of this dish.

Helpful Tricks for Butternut Wellington

1. Prepping Ingredients: You can prepare the mushroom filling and the gravy a day ahead. Just reheat them before assembling the Wellington.

2. Vegetable Variations: Feel free to experiment with the vegetable filling! Leeks, spinach, or kale can complement the butternut squash beautifully.

3. Pastry Tips: Ensure your puff pastry is well-chilled when working with it for best results. This helps achieve a flaky and crisp texture when baked.

Butternut Wellington FAQs

Q: Can I prepare Butternut Wellington ahead of time?
Yes! You can assemble it, cover it with plastic wrap, and refrigerate it for a few hours or overnight. Just bake it when you’re ready to serve.

Q: What can I substitute for puff pastry?
If you’re looking for a lighter option, consider using phyllo pastry. Just layer a few sheets together for added strength.

Q: Can I use frozen cranberries for the gravy?
Absolutely! Frozen cranberries work just as well as fresh ones. Just add them straight to the gravy without thawing.

Butternut Wellington with Cranberry Gravy is a beautiful and hearty dish that’s packed with flavor. Whether it’s for a holiday feast or a cozy dinner, this recipe is sure to become a favorite. Enjoy trying it out!

Print Recipe

Butternut Wellington with Cranberry Gravy

A delightful twist on the classic dish, this Butternut Wellington combines roasted butternut squash and earthy mushrooms wrapped in flaky puff pastry, topped with luscious cranberry gravy.

Prep Time1 hour hr

Cook Time50 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Main Course, Vegetarian

Cuisine: American, Seasonal

Keyword: Autumn Recipe, Butternut Wellington, Cranberry Gravy, Festive Dinner, Vegetarian Dish

Servings: 4 servings

Calories: 350kcal

Ingredients

For the Wellington Filling

• ½ piece butternut squash (about 250g) Cut and peeled
• 300 ml vegetable stock
• 250 g mushrooms
• 1 clove garlic for filling
• 2 tbsp olive oil for filling
• 2 sprigs thyme
• 2 tbsp pumpkin seeds or crushed walnuts
• 1 ready rolled puff pastry
• 1 egg beaten for glazing

For the Cranberry Gravy

• 1 piece onion chopped
• 1 tbsp olive oil for gravy
• 1 clove garlic grated for gravy
• 1 tsp plain flour
• 50 ml red wine or grape juice for a non-alcoholic option
• 80 g fresh cranberries

Instructions

Preparation

• Cut the butternut squash in half and peel off the skin. Add the squash to a lidded pan with the thyme and vegetable stock. Season generously and cover. Bring to a simmer over medium heat and cook for 15-20 minutes, until the squash is tender. Drain and let it cool.
• In a food processor, blend the mushrooms and garlic until finely chopped. Heat 2 tablespoons of olive oil in a pan, add the mushroom mixture, and cook until it becomes dry. Season with salt and pepper, stir in the pumpkin seeds (or crushed walnuts), and let it cool.

Make the Gravy

• In another pan, heat 1 tablespoon of olive oil. Add the chopped onion, cranberries, and grated garlic; sweat for about 3 minutes. Stir in the plain flour and cook for another minute. Then add the red wine and reserved squash stock, letting it simmer for 10 minutes until thickened.

Assembly and Baking

• Preheat your oven to 200°C (180°C fan/gas mark 6). Cut the puff pastry into 4 rectangles. Place 2 rectangles on a baking tray and top with half of the mushroom mixture, followed by the cooled squash. Press the remaining mushroom mixture around the squash.
• Brush the exposed pastry edges with the beaten egg, then cover with the remaining pastry rectangles. Seal the edges by pressing down. Brush the tops with egg wash and bake for 35-40 minutes until golden brown.

Serving

• Slice the Butternut Wellington and serve it with the rich cranberry gravy and your favorite seasonal vegetables.

Notes

You can prepare the mushroom filling and the gravy a day ahead. Just reheat them before assembling the Wellington. Experiment with vegetable variations like leeks, spinach, or kale. Ensure puff pastry is well-chilled for best results.