Wellington

1/ Cut off the top of the butternut squash and set aside the base to use as a garnish. The “top” should form a large cylinder resembling a roast. Peel it and prick the entire surface with a fork. Season with salt and pepper and drizzle with a little olive oil. Pre-bake in the oven for 15 to 20 minutes at 180°C, then let cool.

2/ Wash , trim, and then chop the button mushrooms into duxelles.

3/ In a skillet, heat olive oil with a crushed clove of garlic, thyme, and pepper. When the oil is hot, add the plant-based ground meat. Sauté over high heat until the ground meat is browned, then add the mushrooms. Season with salt and pepper and stir. Cook for 5 to 10 minutes until the mushrooms are tender and the liquid has evaporated. Add the soy sauce, stir, and remove from the heat. Taste, adjust the seasoning if needed, and let cool completely.

4/ Spread plastic wrap on the countertop to form a large rectangle (at least 50 cm by 30 cm). Spread the plant-based ground meat filling in the center to a thickness of about 2 cm. The rectangle of filling should be sized to fit the butternut squash. Place the pre-cooked butternut squash in the center of the filling and roll it up evenly using the plastic wrap. Adjust the shape and distribution of the filling around the butternut squash by hand if necessary, then secure the “roast” tightly by tucking the ends of the plastic wrap under themselves.  Place the “roast” in the freezer for one hour so that the stuffing no longer falls apart.

5/ Wash the cabbage leaves, remove the core, and blanch them in boiling salted water for 1 minute to soften them. Immediately rinse them under cold water. Pat them dry with paper towels.

6/ Roll out the dough on the work surface. Arrange the cabbage leaves on top and press down gently. Remove the Wellington from the freezer and take off the plastic wrap. Place it at the base of the dough and roll it up tightly. Fold the edges of the dough down like a gift package.

7/ Using the back of a knife, score a grid pattern on the Wellington without piercing the pastry. Mix olive oil and soy sauce, then brush the mixture onto the Wellington.

8/ Bake for 45 minutes at 180°C. Slice and serve hot. The Wellington can be served with a pan-seared side dish made of diced butternut squash, julienned kale, button mushrooms, and chestnuts.