Vegan squash Wellington

This vegan squash Wellington makes a stunning Xmas or Thanksgiving table centrepiece. It’s easy to put together yet impressive.

1.35 kg / 3 lb butternut squash*
3 tbsp olive oil
1 large onion, finely diced
6 garlic cloves, finely diced
15 g / 0.5 oz fresh sage, chopped finely
1 spring of rosemary (optional), leaves chopped finely
300 g / 0.65 lb (weight assumes leaves only) spinach or curly kale
¼ cup dried unsweetened cranberries, chopped finely
15 black Kalamata olives
75 g / ¾ cup pecan or walnut halves, divided
½ tsp salt, adjust to taste
¼ tsp black pepper, adjust to taste
1 tsp finely chopped chilli, adjust to taste
65 g / ¾ cup breadcrumbs, divided
1 sheet vegan puff pastry**
1-2 tbsp unsweetened soy milk, to glaze
BALSAMIC REDUCTION

120 ml / 1 cup balsamic vinegar
80 g / 2/3 cup sugar (I used raw cane)

View the full recipe at Lazy Cat Kitchen →