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As the festive season approaches, a craving for something truly special begins to stir within me. This is where my Spiced Squash, Feta & Beetroot Wellington comes into play, a dish that’s not only a feast for the taste buds but also a visual masterpiece. When I first set out to create this vegetarian sensation, I envisioned a vibrant centerpiece that would steal the show at my holiday gatherings. The rich aroma of roasted butternut squash and earthy beetroot filling my kitchen transports me to a place of warmth and joy, reminiscent of cozy dinners shared with loved ones.

Imagine presenting this golden, flaky pastry stuffed with succulent layers of squash, tangy feta, and sweet cranberries to your guests. It’s a comforting yet elegant dish that transcends mere sustenance, inviting everyone to indulge in the flavors of the season. Perfect for those hazy winter evenings or festive celebrations, this Wellington is sure to impress even the most discerning palates. Bring a touch of festive magic to your table and let this delightful recipe awaken the chef in you. Join me in exploring the simple steps to create this stunning vegetarian main dish that’s just as hearty as it is heartfelt!

Why is Spiced Squash, Feta & Beetroot Wellington special?

Hearty, Festive Delight: This Wellington is a beautiful blend of flavors and textures that will elevate your holiday table.

Visual Showstopper: Each slice reveals colorful layers that are not just delicious but also Instagram-worthy!

Rich, Savory Goodness: The sweet butternut squash melds perfectly with tangy feta, while bits of cranberries add a festive touch.

Easy to Prepare: With simple ingredients and straightforward steps, even novice cooks can create a memorable dish.

Make Ahead Convenience: Prepare in advance and simply bake before serving, making holiday entertaining a breeze!

Crowd-Pleaser: This dish is bound to impress vegetarians and meat-lovers alike, ensuring every plate is cleaned.

Spiced Squash, Feta & Beetroot Wellington Ingredients

For the Filling

Butternut Squash – Provides natural sweetness and creamy texture; substitute with sweet potato if needed.
Sage Leaves – Infuses the dish with aromatic earthiness; fresh or dried sage can be used.
Olive Oil – Adds richness and helps in roasting vegetables; other oils like avocado can be substituted.
Ground Mixed Spice – Adds warmth and depth to the filling; can be replaced with pumpkin spice for a similar effect.
Ground Mace – Imparts a subtle nutmeg-like flavor; optional if unavailable.
Shallots – Contribute sweetness and depth when roasted; onions can be used as a substitute.
Maple Syrup – Balances the flavors with sweetness; honey or agave syrup can be used as alternatives.
Red Wine Vinegar – Adds brightness; lemon juice can serve as a substitute.
Pecans – Provide crunch and nuttiness; walnuts or hazelnuts can work as alternatives.
Dried Cranberries – Introduce tartness and color to the filling; raisins or dried cherries can substitute.
Cooked Beetroot – Contributes earthiness and rich color; fresh beetroot can be roasted and used instead.
Feta – Adds a creamy, tangy flavor; goat cheese or a vegan alternative can also be used.

For Assembly

All-butter Puff Pastry – Ensures a flaky texture; a vegan puff pastry can be used for a plant-based version.
Plain Flour – For dusting to prevent sticking.
Egg – For glazing the pastry; use a plant-based milk for a vegan alternative.
Nigella Seeds – For garnish and crunch; optional sesame seeds can be used.
Butter – Adds richness to the finished dish.

Note: Each ingredient in this Spiced Squash, Feta & Beetroot Wellington plays a crucial role in creating the hearty and festive flavors that will delight your guests!

How to Make Spiced Squash, Feta & Beetroot Wellington

Preheat Oven: Start by heating your oven to 200°C (180°C fan/gas 6). This sets the stage for a beautifully baked Wellington with a crispy golden crust.
Prep & Roast Vegetables: Toss the butternut squash, shallots, and sage in olive oil and mixed spices. Roast for 30 minutes until they become caramelized and tender, stirring occasionally for even cooking.
Add Sweetness & Crunch: Mix in the maple syrup, red wine vinegar, and pecans, then return to the oven for an additional 15 minutes. This adds depth to your filling while infusing delightful savory-sweet notes.
Blend Beetroot & Feta: In a food processor, blitz together the cooked beetroot and feta until smooth. This will create a creamy layer that complements the roasted veggies beautifully. Chill the mix in the refrigerator while you prepare the pastry.
Assemble Wellington: Roll out the puff pastry on a floured surface. Spread a layer of the beetroot paste on the pastry, then carefully pack in the roasted vegetable mixture. Cover with the remaining pastry, sealing all edges. Feel free to decorate the top with pastry scraps for that extra charm!
Chill & Bake: Chill the completed Wellington for at least 30 minutes—this helps prevent it from losing shape during baking. Once ready, bake for 40-45 minutes until the pastry puffs and turns golden brown.
Serve: Let your Wellington rest for a few minutes, then slice and serve with crispy fried sage leaves and a drizzle of melted butter for added richness.

Optional: Garnish with nigella seeds for that extra crunch and visual appeal.

Exact quantities are listed in the recipe card below.

Spiced Squash, Feta & Beetroot Wellington Variations

Get ready to unleash your creativity with these delightful twists on a classic dish that’ll tantalize your taste buds!

Veggie Medley: Swap the squash for a mix of seasonal vegetables like carrots, parsnips, and sweet potatoes for a colorful filling.
Spicy Kick: Incorporate chopped fresh chili or a sprinkle of crushed red pepper flakes for those who crave a little heat.
Cheesy Delight: Try using ricotta or goat cheese in place of feta for a creamier texture and a different flavor profile.
Nutty Crunch: Replace pecans with walnuts or hazelnuts for a unique nutty flavor that perfectly complements the roasted vegetables.
Herb Infusion: Experiment with fresh herbs like thyme or rosemary added to the filling for a fragrant twist that elevates the dish.
Cranberry Swap: Substitute dried cranberries with apricots or figs for an alternative sweet element in the filling.
Vegan Version: Use a vegan puff pastry and swap the egg glaze for plant-based milk to make this dish suitable for a plant-based diet.
Dough Delight: For a twist on texture, try using a savory pastry like a shortcrust as the base for a different experience when indulging in this delightful Wellington.

How to Store and Freeze Spiced Squash, Feta & Beetroot Wellington

Room Temperature: It’s best to avoid leaving your Wellington out at room temperature for more than 2 hours, as it contains perishable ingredients.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This helps maintain its delicious flavors and prevents drying out.
Freezer: Wrap the unbaked Spiced Squash, Feta & Beetroot Wellington tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 2 months.
Reheating: When ready to enjoy, bake from frozen at 200°C (180°C fan) for about 60-70 minutes, or until heated through and golden. If thawed, reduce the baking time to 40-45 minutes.

Make Ahead Options

These Spiced Squash, Feta & Beetroot Wellington are great for meal prep, allowing you to enjoy the festive flavors with ease! You can assemble the Wellington up to 24 hours in advance, simply chilling it in the fridge before baking. To keep the pastry fresh and prevent sogginess, make sure that the roasted vegetable filling has cooled completely before wrapping it in pastry. When you’re ready to serve, preheat your oven and bake directly from the fridge for 40-45 minutes until golden. If you wish to prepare even further ahead, the Wellington can also be frozen for up to two months; just wrap it tightly and bake it straight from the freezer, adding a few extra minutes to the cooking time.

Expert Tips for Spiced Squash, Feta & Beetroot Wellington

Perfect Vegetable Roasting: Ensure the vegetables are caramelized fully; this enhances their natural sweetness and flavor. Stir occasionally for even cooking.
Chill Before Baking: Allow the assembled Wellington to chill for at least 30 minutes before baking to maintain its shape and prevent a soggy base.
Avoid Soggy Bottoms: Cool the filling before wrapping it in pastry; excess moisture can lead to a less crispy crust.
Beautiful Glaze: For a shiny golden crust, brush the pastry with an egg wash, or use plant-based milk as a vegan alternative.
Adjust Spice Levels: For added warmth, feel free to adjust the mixed spice or add your favorite seasonal herbs to complement the filling in your Spiced Squash, Feta & Beetroot Wellington.

What to Serve with Spiced Squash, Feta & Beetroot Wellington?

Enhance your festive meal with delightful pairings that complement the vibrant flavors of this showstopper.

Roasted Seasonal Greens: These offer a delightful crunch and a fresh contrast, balancing the rich and hearty Wellington flavors beautifully.
Creamy Mashed Potatoes: Rich and velvety, they provide a comforting contrast to the flaky pastry, making each bite utterly satisfying.
Cranberry Sauce: A fresh, tart element that brings a zing and pairs beautifully with the earthy sweetness of the squash and beets.
Herbed Quinoa Salad: Light and refreshing, packed with herbs and lemon zest; a perfect complement that adds brightness to your plate.
Savory Stuffing: A warm, savory side made with herbs and bread can round out your meal, enhancing the cozy, festive vibe.
Spiced Apple Cider: Warm and fragrant, this drink adds a festive cheer that harmonizes with the cozy flavors of the Wellington.
Chocolate Mousse: A rich and decadent dessert to finish your meal, providing a sweet and creamy contrast to the earthy main dish.
Garlic Bread: Perfect for those who might want a little extra crunch. The garlic flavor elevates any meal without overpowering the main dish.
Wine Pairing: A light-bodied red, such as Pinot Noir, enhances the savory flavors while remaining smooth and enjoyable throughout the meal.

Spiced Squash, Feta & Beetroot Wellington Recipe FAQs

What type of butternut squash should I use?
Absolutely! Look for butternut squash that feels firm and heavy for its size, with smooth skin free of dark spots or blemishes. A good indicator of freshness is a dull, not shiny, skin. If you can’t find butternut squash, sweet potato is a great alternative that provides a similar sweetness and texture.

How can I store leftover Wellington?
Very simply! Store any leftover Spiced Squash, Feta & Beetroot Wellington in an airtight container in the fridge for up to 3 days. This will help preserve its flavors and keep it from drying out. When reheating, I recommend using the oven to maintain the flaky texture of the pastry.

Can I freeze the Wellington?
Absolutely! To freeze, wrap the unbaked Wellington tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. When you’re ready to enjoy it, bake from frozen at 200°C (180°C fan) for about 60-70 minutes, or until heated through and golden. If you thaw it first, reduce the baking time to 40-45 minutes for best results.

What if the filling is too wet?
Great question! To avoid a soggy Wellington, make sure the filling is completely cooled before wrapping it in pastry. If you find your filling is too wet, consider adding a small amount of breadcrumbs or cooked quinoa to help absorb excess moisture before assembly.

Is this dish suitable for a vegan diet?
Certainly! To adapt the Spiced Squash, Feta & Beetroot Wellington for a vegan diet, use a vegan puff pastry and substitute the feta cheese with a plant-based alternative or blended tofu, which also adds creaminess. Additionally, replace the egg wash with a splash of plant-based milk for glazing the pastry before baking.

Can pets eat this dish?
It’s best to avoid sharing this Wellington with pets. Some ingredients, such as garlic in certain spices or large amounts of onion (like shallots), can be harmful to pets. It’s always safest to stick to pet-specific foods when treating your furry friends!