Try serving this Wellington with Roasted Carrots with Garlicky Lemon Tahini Sauce! I’m a sucker for anything in pastry. Whether sweet or savoury, buttery, flaky pastry is the perfect packaging for pretty much anything. So when looking for vegetarian main dish idea, that would add some flair to my dinner table, a Wellington seemed like the obvious choice. This Lentil and Butternut Squash Wellington is the result of my experimentation, and honestly I couldn’t be more pleased! My family loved it even more than I hoped, and I’m sure it’ll be a hit in your home too!
Wellington recipes
Although the British will claim the classic Beef Wellington as their own creation, the truth is that people have been baking meat in pastry for centuries. Unfortunately for British patriotism, the dish is probably based on the very similar French filet de boeuf en croûte. But I still rate this as one of the cornerstone dishes of criminally underrated British cuisine, where chunks of beef and roast dinners matter an awful lot. The name itself is based on the Duke of Wellington, hero of the Napoleonic Wars. One almost certainly not true legend says it was invented by one of his chefs. It’s more likely that it was named in his honour. While beef fillet is at the centre of Beef Wellington, there are lots of different ways to make something similar with different hero ingredients. Salmon, mushrooms for a vegetarian version, and ground beef have all made it as my own Wellington recipes.
Why you’ll love it
Lentils and butternut squash are ingredients that belong together. Adding nutty, savoury green lentils to caramelised butternut squash is just too perfect. I think they are particularly good together when a little sharpness is added, like blue cheese or feta. The cheese will also bring a bit of richness we all expect from a holiday centrepiece. I also added a healthy portion of spinach for a splash of vibrant green. All of it together is the perfect filling to package into buttery, flaky puff pastry. Perhaps it’s not a traditional Wellington, but it is stunningly good! The recipe is also easy to adapt, whether with twists to the filling or playing with the format. I’ve made both one large Wellington and individuals pastry pockets, and I’m still not sure which one I love more!
Serving suggestions
This vegetarian Wellington just screams special occasion. It’s a showstopper that will be suitable for a holiday table! Thanksgiving or Christmas dinner perhaps? A stunner like this deserves to be placed next to a selection of magnificent side dishes. Homemade, entirely from scratch Green Bean Casserole and Herb and Garlic Mashed Potatoes are always winners! As is Port Cranberry Sauce! And for a zesty, fresh option, I love adding roasted Tenderstem broccoli. I’ve also given instructions in the recipe card for making smaller, individual sized Wellingtons to serve if only a couple of vegetarians are are joining for the meal.
Leftovers and storage
This vegetarian Wellington will last for a short while when stored in a refrigerator in an airtight container. But the pastry will start to get soggy so eat within a day or two. It can be reheated in a pre-heated oven at 180 degrees for 15 minutes, or until hot throughout. But even better than an oven is an air fryer, which will do wonders for making the pastry crisp again. I cut mine into pieces and reheated at 180 degrees for 10 minutes.
More butternut squash recipes
Butternut Squash Casserole (Gratin) Roasted Butternut Squash and Sweet Potato Soup Harvest Minestrone Soup Butternut Squash Risotto with Sage and Goat Cheese
