Stunning seasonal mains that are ideal for Christmas Day or a festive gathering
Spiced squash, feta & beetroot wellington
SERVES 6-8 PREP 50 mins plus chilling COOK 1 hr 30 mins MORE EFFORT ❄
1 large butternut squash (about 1kg), peeled and trimmed (see tip below) 10 sage leaves 2 tbsp olive oil ½ tsp ground mixed spice ½ tsp ground mace 4 large shallots, thickly sliced 1 tbsp maple syrup 1 tbsp red wine vinegar 75g pecans, roughly chopped 25g dried cranberries, roughly chopped 400g cooked beetroot, roughly chopped 200g feta, crumbled 500g all-butter puff pastry plain flour, for dusting 1 egg, beaten, to glaze 1 tsp nigella seeds 25g butter
1 Heat the oven to 200C/180C fan/gas 6. Cut the squash in half lengthways, scoop out the seeds and set aside. Continue to scrape down the centre of both squash halves to carve out a roughly 2cm deep channel. If it’s tough, you can score with a knife and scoop out. Roughly chop the scooped-out squash and add to the seeds. Finely chop half the sage leaves. Pour the oil into a large roasting tin and stir in the chopped sage, mixed spice, mace and some seasoning. Tip the reserved seeds, chopped squash, squash halves and shallots into the tin and toss well. Roast for 30 mins until the squash and shallots are caramelised. Add the maple syrup, vinegar and pecans, and roast for 15 mins more until the nuts are toasted. Stir through the cranberries and leave to cool. Season well and set aside. Can be made up to a day ahead and chilled.
2 Meanwhile, tip the beetroot and feta into a food processor. Blitz to a smooth, thick paste, adding a splash of water if needed. Season with black pepper and chill. Can be made up to a day ahead and chilled.
3 Cut about a third of the pastry off and roll out on a lightly floured surface to an oval of about 25 x 16cm, making sure it fits the squash – roll it out a little more if needed. Transfer to a baking sheet lined with baking parchment. Spread a third of the beetroot mixture over the pastry, leaving a generous border. Pack the squash and shallot mixture into the cavities of the squash halves, and press down with your hands to ensure it’s well packed. Sandwich the squash halves together, then put in the middle of the pastry. Spread the remaining beetroot mixture over the top and sides of the squash so it’s completely covered. Brush the exposed pastry with beaten egg.
4 Roll out the second piece of pa
