Ensure your A1 Food Products puff pastry is fully defrosted

Preheat the oven to 200ºC (180ºC for fan assisted ovens)

Top and tail the butternut squash and then cut into large wedges. We recommend keeping the seeds, sprinkling them with paprika and salt and then baking them until crunchy (you can do this as you roast the squash). They are delicious scattered on salads.

Place the squash into a baking tray and coat with 1-2 tablespoons of olive oil

Roast for 20-30 minutes, until they are soft and the skin peels easily away

Meanwhile, roughly chop the 3 onions and place into a frying pan with one tablespoon of olive oil, stirring to ensure they don’t burn

After a couple of minutes, add the garlic, 1 tablespoon of balsamic vinegar and a splash of soy sauce

Continue to cook until the onions have entirely softened and then remove from the heat

Once the butternut squash is ready, discard the skin and mash in a bowl until soft

Add lots of pepper, the paprika and cumin (and any other spices you desire)

Unroll the pastry, cut in half, and place onto a baking tray dusted with flour

Spread the butternut squash along one half of the pastry, leaving a gap around the edge for crimping

Now add the onions along the top (if you have too much mixture, don’t overfill the pastry)

Then use plant milk to wet the edges of the pastry around the mixture and fold the empty half of the pastry over the filling

Seal the edges and crimp by pressing down with a fork

Brush plant milk over the top of the wellington and score with a knife. Season with plenty of pepper

Place in the oven and bake until the pastry is golden brown (approximately 30 minutes). If it is starting to catch, cover with tin foil and continue to bake