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Cheesy Mushroom, Squash & Hazelnut Wellington

Cheesy Mushroom, Squash & Hazelnut Wellington

with Crispy Smashed Potatoes and Brussels Sprouts

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Whatever you're celebrating, enjoy it with a truly festive feast. This Cheesy Mushroom, Squash & Hazelnut Wellington is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:NutsMilkSoyaEggCereals containing glutenCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time55 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Butternut Squash

350 grams

Salad Potatoes

2 unit(s)

Portobello Mushroom

2 unit(s)

Garlic Clove

25 grams



25 grams

Pecan Nuts


1 bunch(es)


60 grams

Mature Cheddar Cheese


30 grams

Miso Paste


20 grams

Onion Marmalade

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

200 grams

Brussels Sprouts

10 grams

Vegetable Stock Paste


75 grams

Creme Fraiche


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5888 kJ
Energy (kcal)1407 kcal
Fat88.0 g
of which saturates41.0 g
Carbohydrate118 g
of which sugars28.0 g
Protein39 g
Salt4.26 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Garlic Press
Cutting board
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Remove the puff pastry from your fridge. Trim the butternut squash (see ingredients for amount), then halve lengthways and scoop out the seeds (peel first if you prefer). Cut it widthways into 2cm slices, then again into 2cm cubes. Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through then remove once cooked. Meanwhile, halve the salad potatoes widthways. Thinly slice the portobello mushrooms.


Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts and pecans. Roughly chop the chives. Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. Roast on the middle shelf for 20 mins. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms and season. Cook, stirring occasionally, until golden, 5-7 mins. TIP: Add a splash more oil if needed. Meanwhile, grate the Cheddar.


Once the mushrooms have browned, reduce the heat to medium. Stir in the garlic, miso paste and onion marmalade and cook for 1 min. Remove from the heat then pop into a large bowl with the nuts, both cheeses and the cooked butternut. Stir to combine. Lay your pastry sheet on a large baking tray with its baking paper beneath and spoon the mushroom filling down one long side, leaving a 2cm border. Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal all 3 sides. Poke 3 holes along the top with a sharp knife. TIP: Brush the pastry with a little milk if you have some. Bake the wellington on the top shelf of your oven until golden, 15-20 mins.


When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil, then return to the middle shelf until crispy and golden, 10-15 mins. Meanwhile, trim the Brussels sprouts and halve them through the root. Wash out your frying pan and pop on medium heat with a drizzle of oil.


When hot, add the Brussels sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins. Transfer to a bowl and cover to keep warm. Return the pan to medium heat and pour in the water for the sauce (see ingredients for amount) and vegetable stock paste. Bring to the boil and allow to reduce until thickened, 2-3 mins. Stir in the creme fraiche and half the chives, then take off the heat. Season with pepper.


When everything is ready, carve the wellington into 2 or 3 slices per person. Serve with the smashed potatoes and sprouts alongside side. Drizzle over the sauce and sprinkle with the remaining chives. Enjoy!