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Butternut squash Wellington with halloumi

Butternut squash Wellington with halloumi – a colourful vegetarian main course for Christmas or roast dinners, served with winter vegetables, Yorkshire pudding and roasted garlic sauce.
Servings: 4


Yorkshire pudding

  • 3 large eggs
  • 150 g whole milk
  • 130 g plain flour

butternut squash Wellington with halloumi

  • 250 g all-butter puff pastry
  • 2 packs halloumi thinly sliced
  • 1/2 butternut squash thinly sliced
  • 100 ml double cream
  • 10-15 scrapes whole nutmeg
  • ½ egg

roasted winter vegetables

  • 800 g baby potatoes halved
  • 2 parsnips cored and cut into strips
  • 250 g chestnut mushrooms halved
  • 1 red onion diced 3cm
  • 1 tbsp Dijon mustard
  • handful fresh rosemary or thyme chopped

creamy roasted garlic sauce

  • 1 bulb garlic
  • 200 ml double cream
  • 1 heaped teaspoon Dijon mustard


for the Yorkshire pudding

  • Blend all ingredients with ½ teaspoon flaky salt and rest as long as possible – overnight radically improves the flavour, texture and rise of the pudding. When ready to cook, preheat the oven to 220°C and arrange an oven shelf near the top. Add your pudding containers, each with a little drizzle of oil. After about 10 minutes, carefully remove and distribute the batter, filling the hot containers about three-quarters full. Bake until very well risen and crispy, 15-20 minutes.

for the Wellington

  • Preheat the oven to 200°C. Roll the pastry very thinly into a 40 x 50cm rectangle and lay on a large piece of baking paper. In a Wellington shape, layer pumpkin, halloumi, nutmeg, a pinch of flaky salt and 1 tablespoon cream in multiple layers, finishing with a layer of pumpkin. Fold one long side of the pastry over the pumpkin layers, then the other long side to overlap in a seal. Tuck the short edges as you would when wrapping a present, trimming off any excess so the pastry is relatively even all the way round, then turn over and lay on a baking sheet. Beat the egg and glaze the Wellington all over. Bake for 40-50 minutes, until the inside is tender to the point of a knife. Rest for 15 minutes.

for the vegetables

  • Preheat the oven at 200°C and heat a baking tray. Toss the potatoes in a little oil and add to the hot tray (skin side down at first), roasting for 20 minutes. Add the parsnips and bake them together for a further 20 minutes. While the parsnips are cooking, spread the mushrooms over a separate baking sheet, drizzle over a little oil and roast for 10 minutes. Add the onion to the mushrooms and roast them together for a further 10 minutes. Scrape everything into a serving dish and toss the vegetables with the mustard, herbs and ½ teaspoon flaky salt.

for the sauce

  • Preheat the oven at 200°C. Slice the top ½ cm off the garlic, wrap in a twist of baking paper or foil and bake for 40 minutes, until lightly browned and well softened. Pop out the cloves and blend the garlic with the cream and mustard. Heat gently in small saucepan to serve.