Lentil Butternut Squash Wellington (Vegan Holiday Main Course in Phyllo Dough)
If you’re looking for a plant-based main course that’s both impressive and filling, this Lentil Butternut Squash Wellington delivers on every level. A rich, savory filling of lentils, sweet squash, earthy mushrooms, onions and herbs is wrapped in thin layers of phyllo flakes and then baked until golden brown. Once sliced, this Wellington-style roll reveals a beautiful, colorful interior that’s perfect for serving at the table. Naturally vegan and vegetarian, this recipe is surprisingly affordable to make – just prepare the hearty filling, layer the puff pastry, roll, bake and slice. Whether you’re planning a holiday centerpiece, a special dinner, or a plant-based celebration meal, this elegant Wellington is a delightful way to showcase seasonal ingredients and elevate any occasion.
I’m a big fan of Wellington recipes for special meals. I have served this recipe at many special events such as Thanksgiving and Christmas. Plus, it’s delicious to enjoy at dinner parties. Rich in satisfying protein, it creates a hearty meal for everyone at your table. I like to garnish it with pomegranates and fresh herbs before slicing it on the table or buffet for my guests. Try serving it with my Pomegranate Mandarin Sauce. Check out my popular Mini Curried Lentil Wellingtons here!
Step by step guide
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Description
This Lentil Butternut Squash Wellington features a savory filling of lentils, zucchini, mushrooms, onions and herbs wrapped in phyllo. A beautiful vegan and vegetarian main course perfect for holidays, parties and special occasions.
Lentil filling:
- 1 small (approx 1 pound 9 ounces) butternut squash
- 1 tablespoon extra virgin olive oil
- 1 small onioninto cubes
- 2 cloves garlicminced meat
- 5 ounces mushrooms, diced (ie, brown, cremini, portabella, maitake, shitake)
- 1 cup coffee or green lentilsdried
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 2 ½ cups vegetable stock
- ½ cup fresh parsleychopped
Phyllo Pastry:
- 9 sheets (14 x 18”) puff pastry, frozen, completely thawed
- 2 tbsp extra virgin olive oil
Garnish (optional):
- 1 bunch of fresh sage leaves
- 2 tbsp pomegranate seeds (arilla)
- Place the whole butter in the microwave and cook on high for 3-4 minutes, until the skin is very soft. This makes peeling and slicing much easier. Split in half lengthwise and remove the seeds. Peel and cut into small pieces (about ¾ inch).
- Heat 1 tablespoon olive oil in a large skillet, pot, or Dutch oven. Add the onion and garlic and sauté for 8 minutes over medium-high heat.
- Add the squash and mushrooms and saute for 3 minutes.
- Add the lentils, thyme, sage, smoked paprika, oregano and black pepper and sauté for 2 minutes.
- Add the stock and mix well. Cover and simmer over medium-high heat, stirring occasionally, for about 15 minutes, until the lentils are tender and firm. It should make a thick texture. Remove from the heat, throw in the parsley and put the mixture in a colander to remove any excess liquid.
- Preheat oven to 375F.
- Prepare the puff pastry by placing one layer in a (13 x 18”) pan (The sheet should fit perfectly in a standard pan, with a small margin along the rim.) Place the olive oil in a small pan. pastry brushbrush the olive oil very lightly along the surface of the pastry sheet. Place a second leaf on top and brush very lightly with olive oil. Repeat the process ending with the final sheet. Do not brush the last sheet with olive oil.
- Spoon the filling onto the top half of the puff pastry (see photo above), leaving a margin on the three exposed sides of the pastry. Wrap all the filling in this part of the sheet. Take the empty side of the dough and roll it over the filling, tucking it into the three exposed sides to form a wellington “log” enclosed by the dough. He can reposition the Wellington in the center of the pan. Brush the outer surface with olive oil. Using a knife, make three to four diagonal slashes across the top of the dough.
- Place the pan on the top rack of the oven and bake for 18-22 minutes, until golden brown on top.
- If desired, garnish with sage leaves and pomegranate seeds. Cut with a sharp knife to serve. Serve with pomegranate mandarin sauce.
- Store leftovers in the refrigerator in an airtight container. Reheat in the oven or air fryer.
Notes
You can also use this recipe with vegan puff pastry. Just use a sheet that fits on a standard baking sheet and skip lining the sheets and brushing with olive oil in step 7.
Try a different type of winter squash for a change.
Try substituting dried fresh herbs.
Serve this recipe with my Pomegranate Mandarin Sauce.
- Category: Entry
- Kitchen: American
Nutrition
- Serving Size: 1 portion
- Calories: 202
- Sugar: 12 gr
- Sodium: 307 mg
- Fat: 7 gr
- Carbohydrates: 32 gr
- Fiber: 5 gr
- Protein: 8 gr
Sharon’s Top 10 Holiday Main Dish Recipes
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