Description

This Lentil Butternut Squash Wellington features a savory filling of lentils, squash, mushrooms, onions, and herbs wrapped in flaky phyllo dough. A beautiful vegan and vegetarian main dish perfect for holidays, parties, and special occasions.

Ingredients

Scale

Lentil Filling:

1 small (about 1 pound 9 ounces) butternut squash
1 tablespoon extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
5 ounces mushrooms, diced (i.e., brown, cremini, portabella, maitake, shitake)
1 cup brown or green lentils, dried
1 teaspoon thyme
1 teaspoon sage
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon black pepper
2 ½ cups vegetable broth
½ cup fresh parsley, chopped

Phyllo Pastry:

9 sheets (14 x 18”) phyllo dough, frozen, completely thawed
2 tablespoons extra virgin olive oil

Garnish (optional):

1 bunch fresh sage leaves
2 tablespoons pomegranate seeds (arils)

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Instructions

Place the whole butternut squash in the microwave and cook on high for 3-4 minutes, until the peel is very soft. This makes it much easier to peel and dice. Split in half lengthwise and scoop out the seeds. Peel and dice in small pieces (about ¾-inch).
Heat 1 tablespoon olive oil in a large skillet, saucepan, or Dutch oven. Add onion and garlic and sauté for 8 minutes over medium high heat.
Add squash and mushrooms and sauté for 3 minutes.
Add lentils, thyme, sage, smoked paprika, oregano, and black pepper and sauté for 2 minutes.
Add broth and stir well. Cover, and simmer on medium-high heat, stirring occasionally, for about 15 minutes, until lentils are tender yet firm. Should make a thick texture. Remove from heat, stir in the parsley, and place the mixture in a strainer to remove any extra liquid.
Preheat oven to 375 F.
Prepare phyllo pastry by placing one layer on a baking sheet (13 x 18”). (The sheet should fit perfectly in a standard baking sheet, with a small margin along the rim.) Place the olive oil in a small dish. Using a pastry brush, very lightly brush olive oil along the surface of the phyllo pastry sheet. Place a second sheet on top and brush very lightly with olive oil. Repeat the process ending with final sheet. Do not brush the last sheet with olive oil.
Spoon the filling on the upper half of the phyllo pastry (see photo above), allowing for a margin on the three exposed sides of the pastry. Mound all the filling in this portion of the sheet. Grab the empty side of the pastry and wrap it over the filling, tucking it into the three exposed sides to form a pastry encased Wellington “log”. May reposition the Wellington into the center of the baking sheet. Brush the outer surface with olive oil. Using a knife, make three to four diagonal slashes on the top of the pastry.
Place the baking sheet in the top rack of the oven and bake 18-22 minutes, until golden on surface.
If desired, garnish with sage leaves and pomegranate seeds. Slice with a sharp knife to serve. May serve with pomegranate mandarin sauce.
Store leftovers in the refrigerator in an airtight container. Reheat in oven or air-fryer.

Notes

You can also use this recipe with vegan puff pastry dough. Just use a sheet that fits a standard baking sheet, and omit layering the sheets and brushing it with olive oil in step 7.

Try a different type of winter squash for a change.

Try substituting fresh herbs for dried.

Serve this recipe with my pomegranate mandarin sauce.

Category: Entree
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 202
Sugar: 12 g
Sodium: 307 mg
Fat: 7 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 8 g