Butternut squash stuffed with vegan black pudding. Wrapped in mushroom duxelles then finished off in a crispy puff pastry parcel. Perfect as a Christmas centerpiece.
5 from 1 vote
Prep Time 40 minutesmins
Cook Time 2 hourshrs
Resting Time 30 minutesmins
Course Main
Cuisine British
Servings 6
Ingredients
1vegan black pudding roll *
1large butternut squash
1tablespoonolive oil
50gspinach
1roll vegan puff pastry
Unsweetened plant-based milkfor pastry wash
Duxelle
1tablespoonolive oil
2large shallotsfinely diced
2clovesgarlicmiced
500gmushrooms
½teaspoonsalt
1teaspoonfresh thyme leaves
150mlwhite wine
½teaspoonblack pepper
2teaspoonschopped parsley
Crêpes
125gall-purpose flour
270mlunsweetened plant-based milk
15mlolive oil
Pinch of salt
Pinch of freshly cracked black pepper
Instructions
Preheat an oven to 180°C.
Peel then cut the top part of the butternut squash into a cylinder. Now slice into quarters to make 4 smaller cylinders. This will make it easier to cut out the centre to stuff with the vegan black pudding.
Using a cookie cutter the same diameter as the black pudding cut out a hole in each cylinder making sure to line them up.
Once all cylinders have a hole, stuff the black pudding through the middle of each and construct it back into a single cylinder.
Place on a baking sheet and coat all over with oil and season generously with salt and pepper.
Roast in the preheated oven until the butternut squash is cooked through, turning halfway. This will take around 35 to 40 minutes.
Remove from the oven and leave to fully cool.
Duxelles
Clean then chop the mushrooms into a fine crumb. You can use a knife or do it in a food processor. Don’t chop into a paste you still want a bit of texture.
Heat the oil in a pan over medium heat. Once hot add the finely chopped shallots and the minced garlic. Gently sauté until the shallot is beginning to soften, around 2 minutes.
Add the mushrooms with the salt and sauté until the mushrooms have released all their liquid and the liquid has cooked off, around 15 minutes.
Add the thyme leaves with the white wine and continue to cook until all the wine has cooked off and there is no remaining liquid in the pan, around 10 minutes.
Be patient, you want to make sure all of the liquid has cooked off.
Taste and adjust the seasoning then remove from the heat and stir in the chopped parsley.
Set aside to cool completely.
Crêpes
Mix all the ingredients for the crêpes in a bowl. Whisk until smooth and there are no lumps of flour.
Heat a non-stick frying pan over medium heat. Once hot add a small amount of oil and coat the bottom of the pan.
Add some of the crêpe batter and coat the bottom of the pan in a thin layer. Cook on each side for around 1 minute until lightly golden.
Remove from the pan and leave to cool.
You will need two or three crêpes to construct the wellington.
Constructing The Wellington
Bring a small pot of water to a boil. Blanch the spinach for 30 seconds before adding to a bowl of iced water to stop the cooking process. Once cooled, remove from the water and drain on a clean kitchen towel.
Layout a sheet of plastic wrap or baking parchment. Lay the crêpes on top then layer on the mushroom duxelles in a thin even layer the same width as the butternut squash.
Layer the spinach on top of the duxelle then place the butternut squash at the bottom.
With the help of the plastic wrap, carefully roll the squash in the crêpes to create an evenly thick log. Tightly roll up the ends of the plastic wrap then put in the fridge to chill for at least 20 minutes.
Preheat an oven to 180°C.
Roll out the pastry then coat the top surface with plant-based milk. This will help the crêpes stick to the inside of the pastry and make it easier to roll the pastry.
Remove the plastic wrap from the chilled log then place it on the pastry and roll so the pastry completely covers the log. Crimp at both ends and place on a baking sheet. Brush the pastry with more plant-based milk then score the pastry however you like then place in the preheated oven until the pastry is golden, around 30 to 40 minutes.
Notes
*If you are unable to source Vegan black pudding, you could substitute it for vegan sausage meat.