Step 1

Heat up the oven to 200° C / 390° F (180° C / 355° F fan) and line a baking tray with a piece of baking paper.

Step 2

Cut off the bulbous part of your butternut squash (save it for another use), peel the solid part and cut it in half lengthwise. Brush the two halves with a bit of olive oil on both sides, season with salt and bake in the pre-heated oven for about 35-40 minutes (depending on size), until just cooked all the way through but not too soft. Let the two halves cool down completely.

Step 3

Heat up 3 tbsp of oil in a heavy bottomed pan. Add finely diced shallots, chopped sage, thyme and rosemary. Fry on a low-medium heat until gently caramelised. Add chopped garlic, stir-fry until softened and fragrant.

Step 4

Add chopped apple and stir-fry until apple has softened.

Step 5

Season with salt, pepper, nutmeg and maple syrup.

Step 6

Add in finely chopped chestnuts and toasted pecans. Stir really well to combine.

Step 7

Add cranberry sauce so that the mixture is moist (but not soggy) enough to hold around the butternut squash. Taste and adjust the seasoning to your liking. Allow to cool completely.

Step 8

Heat up 2 tbsp of olive oil in a heavy bottomed pan. Once the oil comes to temperature, add shallots, garlic, carrot, celery sticks and caraway seeds. Sauté gently on a medium heat until lightly caramelised, stirring often.

Step 9

Next add in tomato paste and vegan Worcester sauce, stir well and allow it to cook until caramelised (not burnt) - stirring from time to time.

Step 10

Next add in porcini, bay leaf, peppercorns, cider and 1 cup (240 ml) of water.

Step 11

Allow the mixture to simmer gently until it reduces by about half (30-45 minutes).

Step 12

Season with salt, apple cider vinegar and maple syrup (if needed). Set aside for the flavours to infuse (ideally overnight if you have time).

Step 13

Strain the mixture and squeeze all of the juice out of the veggies.

Step 14

Return the liquid to a small pot. Taste and season to taste.

Step 15

Bring the gravy to a gentle simmer. Thicken it a little by whisking the cornflour slurry in slowly while it simmers.

Step 16

Place the sheet of pastry in front of you so that the longer edge runs parallel to the work bench (I used a Jus Roll puff pastry sheet, which measures 23 cm / 9" by 35 cm / 13.5" cm). You will place your filling in the horizontal middle of the pastry. The width of the area designated for the filling is determined by the width of your butternut squash (mine was 8 cm / 3" wide).

Step 17

Mould some of the filling in a rectangle.

Step 18

Place the two halves of the butternut squash on top of the filling so that the cut ends touch each other in the centre - you may need to trim them so that they aren't longer than the filling area.

Step 19

Mould the rest of the filling over the butternut squash using your hands, making sure you compact the filling as you go along.

Step 20

Once the filling is in place, make a series of 2.5 cm / 1" diagonal incisions in the pastry on both sides of the stack to be able to create a braid at the top. See photos and video under this post for more details.

Step 21

Fold both end (top and bottom) flaps up, like you would wrap a present and then braid the strips over the top of the filling, alternating sides. If you end up with big gaps at either of the ends, patch them up with leftover pastry. This method works great here as it prevents slack in the pastry and allows for tight wrapping despite the slightly irregular shape of the filling. The tiny gaps in between the braids allow the steam to escape and prevents the vegetarian Wellington from bursting while in the oven.

Step 22

Brush the pastry with soy milk.

Step 23

Bake for about 50 minutes, until the pastry is beautifully puffed and golden. Serve with gravy and your favourite sides.