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Squash, cranberry and mushroom Wellington recipe

Squash, cranberry and mushroom Wellington recipe

12 ratings

Make this veggie Wellington ahead of time, then freeze it to enjoy on the big day. Packed full with festive flavours, this is the perfect vegetarian centrepiece for your Christmas dinner. See method

  • Serves 8
  • Takes 2 hrs plus cooling and chilling
  • 444 calories / serving
  • Freezable
  • Vegetarian


  • 1.2kg butternut squash, peeled
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, crushed​
  • 10g fresh sage, leaves picked and finely chopped
  • 150g chestnut mushrooms, diced
  • 180g pack cooked whole chestnuts, roughly chopped
  • 50g dried cranberries
  • 1 slice of bread, blitzed into crumbs (about 35g)
  • 1 egg, beaten
  • 500g block puff pastry
  • flour, for dusting
  • 85g hard goat’s cheese, finely grated
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    9g 46%
  • Sugars

    14g 15%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 50.8g Protein 10.8g Fibre 3.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the squash into thirds along its length, then cut each piece into 6-8 chunky wedges (discard the seeds). Transfer to a lined baking tray, toss with 1 tbsp oil, season, then roast for 30-40 mins, until tender. Set aside to cool.
  2. Meanwhile, heat the remaining oil in a large frying pan over a medium heat and fry the onion for 5 mins, or until softened but not coloured. Stir in the garlic and sage, cook for 1 min, then add the mushrooms. Fry for another 10 mins, stirring, until the mushrooms have reduced and any water released has evaporated. Stir in the chestnuts and cranberries and cook for 1 min more.
  3. Remove the pan from the heat and stir in the breadcrumbs and half the beaten egg. Set aside to cool to room temperature.
  4. To assemble, cut off about a third of the pastry and roll out on a large, lightly floured sheet of baking paper to a rectangle about 18 x 26cm. Arrange the roasted squash down the length of the pastry, leaving a 3cm border around the edges. Stir the goat’s cheese through the mushroom stuffing; season. Pack the stuffing on top of the squash to create a rounded log shape.
  5. Roll out the remaining pastry on a lightly floured surface until large enough to cover the Wellington. Brush the pastry border around the squash with beaten egg, then lift the second pastry sheet on top to cover, using your rolling pin to help. Firmly press the edges together with a fork. Trim to neaten, then press the pastry edges firmly together with a fork again. Cut out shapes from the pastry trimmings and use to decorate the top, sticking on with more egg, if you like. Brush all over with the remaining egg.
  6. If eating on the day, chill the Wellington for 1 hr (if making ahead, freeze until solid, then wrap well in clingfilm or foil). Preheat the oven to gas 6, 200°C, fan 180°C. Bake for 30-40 mins, until golden brown and crisp.

Tip: To make it vegan, swap the cheese for 1 tbsp nutritional yeast. Glaze the pastry with a dairy free milk-alternative instead of egg.

Make ahead: Freeze for up to 2 months: unwrap, brush with egg, then bake from frozen at the same temperature for 30 mins. Loosely cover with foil, then bake for a further 40 mins. Remove the foil and bake for a final 5-10 mins until crisp and golden.

See more Vegetarian Christmas main courses

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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