Beetroot & Butternut Squash Wellington
This beetroot and squash wellington is a great option for a vegetarian roast dinner.
Serves 8-10
Ingredients
Roll of shop bought puff pastry
2 large fresh beetroot
1 small butternut squash
80g grated Parmesan
25g pine nuts
Handful of fresh basil
Handful of fresh parsley
The juice of one lemon
A pinch of salt & pepper
10ml oat milk
Method
Pre-heat the oven to 190C / Gas Mark 5.
Peel and chop the beetroot and butternut squash into 2cm cubes.
Place the cubes on a baking tray, drizzle with 50ml littleseed Spicy Stir Fry Rapeseed Oil, then roast for around 30 mins or until slightly golden and softer.
Once roasted, leave the veg to cool down.
To make the pesto, add 125ml littleseed Stir Fry Rapeseed Oil, a large handful of fresh basil, a large handful of fresh parsley, pine nuts, the juice of one lemon to a jug and blend until smooth with a stick blender.
Roll out the puff pastry sheet onto a lightly floured baking tray.
Spread the pesto across the one side of the puff pastry, leaving a 2cm border around the edge. Place the roasted veg on top of the pesto leaving 5cm around the edge of the pastry.
Drizzle a little more pesto and sprinkle a little parmesan over the top of the veg.
Roll up the pastry around the veg long ways, ensuring all the veg is covered, fold up the ends of the pastry then brush over the pastry with oat milk.
Roast in the oven for around 30min, or until the pastry is puffed and golden.
Cooking Time
60 minutes
Prep Time
15 minutes