Squash & blue cheese Wellington

Squash & blue cheese Wellington

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(14 ratings)

Prep: 45 mins Cook: 40 mins or cook from frozen 1 hr 10 mins


Serves 6

Having one of these vegetarian pastry rolls in the freezer is ideal for entertaining at the last minute, or as a vegetarian Christmas main

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal623
  • fat41g
  • saturates17g
  • carbs47g
  • sugars13g
  • fibre5g
  • protein17g
  • salt1.2g


  • 850g from the long end of a large butternut squash, to give you a solid piece, peeled (you may need to use the ends of 2 squashes)
  • 400g pack shallot, peeled and halved if large



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g pecan
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1½ tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1½ tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 500g pack all-butter puff pastry
  • plain flour, for dusting
  • 1 tbsp chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 200g blue wensleydale cheese, diced (or vegetarian alternative)
  • 1 egg, beaten, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6. Cut the squash lengthways into 8 long chunky pieces and put in a large roasting tin with the shallots. Toss in a little oil, season and roast for 20 mins. Add the pecans and roast for 10 mins more, or until the squash is cooked but still firm.

  2. Leave the squash to cool completely, but tip the nuts and shallots into a non-stick pan. Add the maple syrup, balsamic vinegar and plenty of seasoning, and stir over the heat until the shallots start to caramelise. Leave to cool.

  3. Roll out the pastry on a lightly floured surface to a rectangle about 32 x 38cm. Trim 2cm from one of the long edges and set aside. Transfer the pastry to a baking tray. Place 4 of the pieces of squash down the longest length in the middle to make a rectangular block, keeping a generous border of pastry all the way round. Place another 2 pieces of squash on top. Trim the remaining 2 pieces and put crossways at the end. Scatter over the sage and blue cheese, then top with the shallots and pecans. Lightly press to compact everything together.

  4. Brush round the pastry edges with the egg, then draw the 2 long edges up to meet and pinch together to seal – as you would a Cornish pasty. Tuck under the pastry at both ends, then brush all over with egg. Cut leaf shapes from the pastry trimmings and use to decorate the top of the Wellington. Glaze again and make a couple of small air holes with the point of a knife.

  5. To freeze: Open-freeze on a baking tray until solid, then wrap in cling film then foil. It will keep for 2 months. To serve, heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat up. Unwrap the Wellington and place on the hot tray. Bake for 30 mins. Cover lightly with foil and bake for 35-40 mins more, taking off the foil for the final 10 mins. Leave to settle for 10 mins before thickly slicing, or the cheese will be too melty and run out. (If cooking from fresh, chill the Wellington for at least 30 mins before cooking – it then needs only 30-40 mins in the oven.)

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Comments, questions and tips

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26th Dec, 2017
Great recipe, went down really well with everyone, non-vegetarians went for seconds and it was finished pretty quickly. Easy to make and all the flavours come together wonderfully. I used one medium-sized butternut that gave a few smaller pieces that I layered on the pastry. Used crumbly blue cheese, maybe 140 grams and that was really enough. Prepared the ingredients the day before and it was really easy to assemble. Will definitely make this again!
8th Jan, 2017
Absolutely love this recipe, the combination of ingredients works brilliantly. I've made it for Christmas and a few family dinners, my vegetarian sister loves it and others went for it instead of the meat option. I use any crumbly blue cheese I can find. It's also lovely cold the next day. Haven't tried freezing it yet but it keeps lovely in the fridge overnight before cooking.
28th Apr, 2014
This read far better than it tasted. I used Danish blue instead of Wensleydale and it totally overpowered the caramelised onions and walnuts (which tasted amazing when they were being cooked at first). The butternut squash was rendered totally bland. The addition of traditional Sunday lunch or Christmas veg made the meal as a whole very sweet and overpowered with blue cheese. A Shame.
30th Dec, 2013
This was the star of our vegetarian Christmas dinner! Incredibly tasty and easy to make. Used stilton and roquefort (50/50) in place of the blue Wensleydale. Definitely making this again and would highly recommend it to others.
24th Dec, 2013
I felt the need to rate this recipe with a 5 star and comment, something I never normally do, as I noticed someone else has just given it one star which I think is a little extreme, considering the recipe was not followed as stated. I followed it to a T (except halving the quantities) for Sunday lunch in my bid to find a nice Veggie alternative to Christmas dinner. We tried quite a few recipes from this site and this was by far our favourite; cooked perfectly and was packed with a variety of flavours. So much so that I'm in the process of making it again for the Big Event tomorrow!
24th Dec, 2013
Sadly, an unmitigated disaster! Took me ages to make this. Firstly, I forgot to put the cheese in. I tried to unwrap it, but no success. Luckily I had another pack of pastry so I started again but made 2 individual Wellingtons (I have 2 veggies for Xmas lunch) as not enough pastry. Popped them in the freezer. I then had some of all the ingredients left over, so I made one more little Wellington and had it for supper - bland and tasteless, with a layer of uncooked pastry under the squash, probably because by 'tucking the pastry under at the ends' as instructed I had quite a thick layer on the bottom. I had substituted Stilton for the Wensleydale (maybe not strong enough as I couldn't taste it at all in the finished dish) and red onion wedges for the shallots.
8th Dec, 2013
Cooked this for mine and my partner's vegetarian Christmas main, absolutely delicious. Didn't use the pecans, kept the shallots whole, and used wensleydale with cranberries- delicious!!
17th Nov, 2013
Great recipe. Very easy and probably foolproof - I tweaked it, as I didn't have all the ingredients. Shallots=Red onions Pecans=Walnuts Maple syrup=Golden syrup (but less) Wensleydale=Stilton But it still turned out perfect!
aliebowen@tiscali.co.uk's picture
11th Nov, 2013
I think maybe goats cheese would make a good alternative valbaird.
10th Nov, 2013
I really love the sound of the for Christmas day but I can't stand blue cheese. Which other cheese can I use in place of it?
goodfoodteam's picture
18th Dec, 2013
Hi there, Most cheese would work well, why not try a Wensleydale, brie, goats cheese, Red Leicester or even cheddar.We hope you have a lovely Christmas. 
8th Dec, 2013
Neither can I, and I used fruity wensleydale instead, it was delicious!
zuri xx's picture
zuri xx
30th Jun, 2018
Just what I did. I added a mushroom base - 1:1 mushroom and onion fried, taken to a chopping board and diced. added back to the pan (turned off but still hot) and added spinach and mixed with few scoops of cream cheese. which sat on top of bread (crusts off and flattened with a rolling pin) I also made the blue cheese sauce separately ('10 steak sauces' on this site) and drizzled on top.
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