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Renaldo's Butternut Squash, Cranberry and Chestnut Wellington with all the trimmings!

Makes 8 Portions


For the Wellington

· 1 large butternut squash, halved, peeled, deseeded and cubed

· 2tbsp. olive oil

· 1 red onion, finely chopped

· 80g Spinach

· 4 cloves of garlic, finely chopped

· 4g rosemary(chopped)

· 150g pack ready-cooked chestnuts, chopped

· 50ml sherry

· 60g Walnuts, chopped

· 500g vegan puff pastry

· 80g cranberry sauce

· 25ml soy milk

· 1 sprig of rosemary and 50g fresh cranberries, for garnish

· 3 grams salt

· 2 parsnips Cut into wedges

· 15g maple syrup

For the Chia Roasted New Potatoes

· 8 medium sizes potatoes

· 40g chia seeds

· 40ml rapeseed oil

· salt

· pepper

For the gravy

· 25g olive oil

· 1 Medium Onion (finely chopped)

· 1 tsp Crushed Garlic

· 1 Tbsp All Purpose Flour

· 75ml Coconut Milk

· 1 Tbsp Dark Soy Sauce

· 200ml Vegetable Stock

· 1/4 tsp Ground Black Pepper

· 1g Sea Salt


  1. Preheat oven to gas mark 180°C. First, make the filling: add butternut squash to a large roasting tin, season well and toss with half the oil. Put in oven for 20 to 30 mins until tender and just starting to colour around the edges. Remove and put to one side.

  2. While that’s cooking, heat remaining oil in a large pan, add the onion, season well and cook for 2 to 3 mins to soften. Add garlic and rosemary and cook for 1 min. Increase the heat and add sherry and Spinach and simmer for 1 min then stir in chestnuts and walnuts and cook for a few mins more. Add the cooked squash and 40g of cranberry sauce and mix together until combined. Taste and season with salt and pepper. Remove from heat and put aside to cool.

  3. Roll out pastry on a floured board to a large rectangle about 30x40cm. Then Spoon the Squash Filling on to pastry, leaving an edge all the way around. Top with the squash along the middle and dot with the rest of the cranberry sauce. Moisten pastry edges with water then bring the edges up together and seal, tucking in like a parcel. Carefully roll the Wellington on to a baking sheet, seal-side down, and brush all over with soy milk. Put in the oven and bake for about 40 to 45 mins, or until golden and puffed. If it browns too much, cover loosely with foil.

  4. For the potatoes, place a pan of boiling salted water on a high heat and bring to a boil, add potatoes and cook until soft on the outside but still hard In the middle. In metal bowl toss the potatoes around until the outsides are fluffy but the potatoes are still intact. Place the chia seeds in the bowl with the rapeseed oil and toss until they are evenly coated with the seeds. Bake in the oven at 220c for 8 minutes. Mix them around so they colour evenly then cook for another 8 minutes until golden brown and crispy.

  5. Mix the parsnips with the maple syrup and a pinch of salt. Cook in the oven for 14 minutes at 180c. Until soft and golden.

  6. For the Gravy, add the olive oil to a saucepan. Then add the chopped onions and garlic and fry until very soft and translucent.

  7. Mix the flour and the coconut milk together and mix it into a paste.

  8. Then add the flour and coconut milk mix into the saucepan with the onions, along with the soy sauce and vegetable stock and whisk together.

  9. Bring to the boil, whisking constantly until smooth, then let it boil for a few minutes until it thickens. You don’t need it to get very thick, because you want it to be a nice pourable consistency.

  10. Add some black pepper and then sea salt to taste

To assemble

Add one slice of the wellington to a plate, place the chia crusted roast potatoes to the side in a stack and place a portion of parsnips in the gap. Pour 30ml of gravy in the middle and garnish with some fresh cranberries and a sprig of rosemary.

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