The day before bake the butternut squash at 200° C (390°F) in a preheated oven for 40-50 minutes (or until a long wooden skewer goes smoothly through the pulp). Set aside to cool down completely.

Meanwhile wipe clean (do not wash with water!) and blend the mushrooms to a coarse texture using a pulse setting.

In a pan heat the oil and the thyme, then add the mushrooms and season with salt and pepper to taste. Cook out the mushrooms on medium heat until all the water evaporates. Time will differ according to the pan size and water content of your mushrooms. Chestnuts mushrooms are the best to use in this preparation. If you don’t like mushrooms you can use brown lentils instead.

Transfer to a dish and allow to cool down completely.

Prepare the stuffing as per instructions and allow it to cool too. It is important that all our Wellington components are cold or at least at room temperature before forming the roll.

The day after we can start prepping our squash. Trim both end and peel the butternut squash skin off. With a fruit corer or a sharp knife/spoon, gently remove the seeds and filaments from the bottom part, and work your way through the vegetable flesh to carve a hole for the filling.

Fill the hole with the stuffing and set aside.

Line a sheet of cling film and spread a uniform layer of mushroom “paté”.

Place the stuffed squash at one end of the mushroom layer and gently roll the film to wrap the paté around the butternut squash.

Seal the edges by twisting the plastic a few times and check if the layer of mushrooms is well spread, otherwise try to do it manually by massaging it around the squash. Put in the fridge to set for 15 minutes.

Meanwhile take out of the fridge the pastry and preheat the oven at 190°C (375°F).

Unroll the puff pastry sheet on a chopping board or working surface.

Gently unwrap the squash and place on the pastry.

Carefully wrap the puff pastry around the squash making sure to wet with a little water the end where the two layers of pastry overlap, in order to seal the loaf.

Sear the ends as well by folding the pastry around, decorate as you like with pastry off cuts, and bake for 45 minutes, or until golden. If the pastry goes too dark during cooking, cover it with a sheet of foil to prevent it from burning.

Allow the Vegan Butternut Squash Wellington to cool down for at least 15-20 minutes before serving, to better slice it, and enjoy with your favourite sides and gravy.