Classy veggie fayre right here, butternut squash and feta wellington with caramelised onions. Don’t cha know.
Be sure to get vegetarian feta using a plant-derived rennet if you wish for this to be veggie. Veegs it is not but easily translated by those in the knack.
1hr | makes 8 | a little effort
1 medium butternut squash, peeled, deseeded and diced
1 good pinch chilli flakes
2 onions, peeled and sliced
100g spinach leaves, washed
100g feta, crumbled
50g-75g butter, melted
1 packet filo sheets 30cm x 24cm, at room temperature
sesame and nigella seeds
Get yee oven to 180°C / gas 4.
Place the butternut squash on a baking tray and drizzle with enough veg oil to coat well, sprinkle with chilli flakes to your taste, season, toss and throw in the oven for 30 mins until they are soft. Place in a bowl and allow to cool a little.
Meanwhile, heat a little more oil in a pan and gently sauté the onions over a low heat for for about 30mins until caramelised. Adding a splash or two of boiling water helps the onions to caramelise, if you feel its needed.
Spread the cashew nuts out on another baking tray and roast in the oven for five minutes. Take them out, give the tray a good shake and then put them back for another five minutes, until golden. Chop roughly when they’ve cooled a little.
Mash the roasted butternut squash and season well. Add the caramelised onions, feta and spinach and mix together. On a big board, take the filo sheets 2 at a time and cut them in half so you have two squares of two sheets each.
Brush the top sheet with butter and flip it over so it coats both sheets. Dollop spoonfuls of the butternut mix in a line along the nearest side of the sheets, leaving a little border. Roll the sheets around the mix, tucking the ends in as you go. Brush the seam with butter and complete the roll then brush the seam on the outside so it glues together.
Pop you wellingtons into a baking tray seam side down and brush liberally with butter. Sprinkle with the seeds and repeat this process another 3 times.
Bake for 25 minutes until golden brown.
Originally seen and bookmarked a few years back on the Channel 4 website but the link is broken now. So this is from memory but fear not, we’ve got a really good memory for a great recipe.