Butternut Squash Wellington: Whole Roasted Butternut Squash

This Butternut Squash Wellington is a showstopping, flavorful vegan main dish, perfect for a holiday or special occasion. The butternut squash is roasted whole, then stuffed with a delicious mix of spiced sausage, orange zest, nutmeg, almonds, cranberries, and kale, all wrapped in flaky puff pastry. This recipe is both elegant and comforting, making it an ideal plant-based centerpiece.

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Butternut Squash Wellington with Spiced Sausage, Orange, and Cranberry Stuffing

Servings: 4–6
Prep Time: 30 minutes
Cook Time: 60–70 minutes

Ingredients:

For the Butternut Squash:

• 1 medium butternut squash (around 1.5–2 lbs), peeled and seeds removed
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Stuffing:

• 2 tablespoons olive oil
• 1/2 cup plant-based sausage crumbles or vegan sausage, finely chopped
• 1/2 cup kale, finely chopped
• 1/4 cup dried cranberries, chopped
• 1/4 cup almonds, roughly chopped
• Zest of 1 orange
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

For the Wellington:

• 1 sheet vegan puff pastry, thawed
• 2 tablespoons dairy-free milk (for brushing)
• Fresh rosemary and thyme (for garnish)

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Instructions:

Preheat the Oven:

• Preheat your oven to 400°F (200°C).

Prepare the Butternut Squash:

• Brush the peeled butternut squash with olive oil and season with salt and pepper.
• Place it on a baking sheet and roast for 20–25 minutes until just tender. Remove and allow it to cool slightly.

Prepare the Stuffing:

• Heat the olive oil in a skillet over medium heat. Add the plant-based sausage crumbles and cook until browned.
• Stir in the chopped kale, cranberries, almonds, orange zest, and nutmeg. Cook for an additional 2–3 minutes until the kale is wilted and the mixture is fragrant.
• Season with salt and pepper, then remove from heat and let it cool slightly.

Stuff the Butternut Squash:

• Carefully make a slit in the butternut squash (lengthwise if possible) and scoop out a bit of flesh to create space for the stuffing.
• Fill the cavity with the sausage and cranberry mixture, pressing it down to ensure it stays compact.

Assemble the Wellington:

• Roll out the vegan puff pastry on a lightly floured surface. Place the stuffed squash in the center.
• Fold the pastry around the squash, sealing the edges to completely enclose it. Place the Wellington seam-side down on a baking sheet.

Bake:

• Brush the pastry with dairy-free milk and garnish with fresh rosemary and thyme sprigs.
• Bake for 30–35 minutes, or until the puff pastry is golden and crisp.

Serve:

• Let the Wellington rest for a few minutes, then slice and serve warm.

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Tips:

• Customize the Filling: Add extra flavors like garlic or sage for an even richer taste.
• Make Ahead: Prepare the filling and roast the squash in advance, then assemble and bake before serving.

This Butternut Squash Wellington is rich with holiday flavors, a wonderful balance of savory, sweet, and spiced notes—a perfect vegan centerpiece!