Beet & Roasted Squash Wellington

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Impress your guests with this vibrant Beet & Roasted Squash Wellington — a show-stopping, plant-based centrepiece perfect for any holiday feast. Roasted to perfection and wrapped in golden puff pastry, it’s as delicious as it is beautiful.

Ingredients

For the filling:

  • 1–2 medium whole beets (trimmed, peeled if desired)

  • 2 cups butternut squash, cubed

  • 1 small red onion, sliced

  • 3 garlic cloves, minced

  • 1 tbsp olive oil

  • 1 tsp thyme

  • 1 tsp rosemary

  • Salt & pepper

Binder (to help hold the whole beet in place):

  • ½ cup caramelized onions or

  • ½ cup mashed roasted squash

Assembly:

  • 1 sheet puff pastry, thawed

  • 1–2 tbsp Dijon mustard

  • A handful of spinach or kale (optional, acts as a moisture barrier)

  • Plant-based milk or egg, for brushing

Directions

1. Roast the beet

  1. Preheat oven to 400°F (200°C).

  2. Wrap beet tightly in foil with a pinch of salt.

  3. Roast 50–60 minutes, until fork-tender but still firm enough to slice cleanly.

  4. Let cool, then trim ends so it sits nicely.
    Tip: The beet should be cooked but not mushy — it should slice like a cooked carrot.

2. Roast the squash and aromatics

  1. Toss squash, onion, and garlic with olive oil, thyme, rosemary, salt, and pepper.

  2. Roast on a sheet pan for 25–30 minutes, until soft and golden.

  3. Reserve ½ cup of squash to mash if using it as the binder.

3. Build the Wellington

  1. Reduce oven to 375°F (190°C).

  2. Roll out puff pastry on parchment.

  3. Spread a thin layer of Dijon down the centre.

  4. Add a layer of spinach or kale (optional but helps keep pastry crisp).

  5. Spread your binder layer (caramelized onions or mashed squash).

  6. Arrange the roasted squash around the centre area.

  7. Place the whole beet on top as the centerpiece.

  8. Mound more squash/onion mix over and around the beet to fully encase it.

  9. Fold pastry over the mound, seal edges, and flip seam-side down.

  10. Brush with plant-based milk or egg wash.

  11. Score the top lightly.

4. Bake

  1. Bake 35–45 minutes, until golden brown.

  2. Rest 10 minutes before slicing — crucial for a clean cross-section.