Make The Best Squash Wellington With Blue Cheese



  • Prep: 40 mins
  • Cook: 70 mins
  • Total: 110 mins
  • Yield: 1 servings
  • Cooking Method: Baking
  • Recipe Cuisine: English


  • 850grams large butternut squash
  • 400gramsshallot
  • 2tablespoonsolive oil
  • 50gramspecan
  • 1 1/2tablespoonmaple syrup
  • 1 1/2tablespoonbalsamic vinegar
  • 1tablespoonsage
  • 200gramsBlue Cheese
  • 2egg
  • 2cupsall-purpose flour
  • 1tablespoonwhite sugar
  • 1teaspoonsalt
  • 1/2cupDairy Butter

If you are looking for a good Monday night dinner, this one is for you! The Squash Wellington With Blue Cheese is a tasty pastry filled with a flavorful filling. The combination of Blue cheese with its pleasant aroma and meaty texture of squash turns this into a perfect Christmas meal.  

This recipe is the best one to make a fantastic Squash and Blue Cheese Wellington. It is super-easy, quick, and extra savory.


Step 1

Heat the oven to 200℃ (400 ℉).

Step 2

For a chewy and delicious pastry mix, put the Dairy Butter, one egg, and sugar in a medium bowl. Once incorporated, add the all-purpose flour in three separate parts. Mix them until they start to clump and form a dough. With a whisk or your hand, remove the clumps. If it’s needed, dust some flour or use icy water to shape the dough. Place the buttery dough on a plastic wrap, take the edges, and shape it into a circle, and put it in the fridge for 30 minutes.

Step 3

Cut the peeled squashes lengthways into long pieces, slice the shallots in large chunks, arrange these vegetables on a baking dish, and drizzle some olive oil. Then, season with salt and pepper, and roast for 20 minutes. Fifteen minutes later, add the pecans and let them roast together until the squash is tender, firm, and cooked. Remove from the heat and set aside to cool. Keep the oven heated at the same measure.

Step 4

Add the roasted pecan and onion to a pan, add the maple syrup, balsamic vinegar, and season to taste. Stir constantly until the shallot looks caramelized and translucent. Leave it to cool.

Step 5

Once the dough is cold enough, place it on a floured surface. Roll up the pastry into a rectangle, about 32 x 38cm. 

Trim the excess, and put it on a baking tray lined with oil-brushed parchment paper.

Step 6

Place the squash pieces in the middle of the dough to make a rectangular block. Leave the borders clear. 

Scatter over the sage, and Blue Cheese, top them with pecan and shallot mixture. Press the filling to compact everything nicely.

Step 7

In a small bowl, mix the egg with one tablespoon of water and brush the egg wash over the edges. Tuck the ends over the filling and shape a block like a big sandwich. Pinch the edges to seal the wrapped pastry. Brush the pastry with the egg and make some cuts in it with a knife. You can decorate the top with patterns, or anything else.

Step 8

Cover it with foil and bake this wonderful dish for 35-40 minutes. Then remove the foil and bake it for another 7-8 minutes until golden and crispy. Place it on a cooling rack for 5 minutes before serving.

Step 9

Slice the Squash and Blue Cheese Wellington and serve it on a dinner plate next to your favorite Dip or a Bowl of Green Salad.


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