Butternut Squash, Chestnut and Spinach Wellington
Roast squash, sweet chestnuts and spinach wrapped in golden puff pastry. A proper vegetarian centrepiece.
- Time1 hr 30
- LevelMedium
- Costabout £1.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 547kcal
- 22.1gcarbs
- 3.6gof which sugars
- 43.9gfat
- 15.5gsaturates
- 15.9gprotein
- 6.3gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Peel and deseed the squash, cut the straight neck part into a thick log about 20 cm long and the rest into chunks. Toss all with 1 tbsp of the oil, salt and pepper and roast for 35 minutes until tender and just catching.
35 min - 2
While it roasts, soften the onion in the remaining oil for 8 minutes. Add the garlic, sage and nutmeg and cook for 1 minute. Add the spinach in handfuls until wilted, then tip into a sieve and press out all the water.
9 min - 3
Mash the squash chunks roughly with a fork and mix with the onion mix, chestnuts and cheddar. Season well.
- 4
Unroll one pastry sheet onto a baking tray lined with baking paper. Spread half the filling down the middle, lay the roast squash log on top, then cover with the rest of the filling, pressing it round the log.
- 5
Brush the pastry edges with egg. Lay the second sheet over, press the sides to seal and trim and crimp the edges. Score the top lightly and brush with egg. Chill for 15 minutes.
15 min - 6
Bake at 200°C (180°C fan) for 40 minutes until puffed and deep golden. Rest for 10 minutes, then slice with a serrated knife.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
