Serves 4-6 


1 butternut squash 

2 tbsp olive oil 

1 tbsp sea salt 

1 tsp cached black pepper 

6 shallots peeled 

1 medium red onion

1 tbsp olive oil 

200g chestnut brown mushrooms 

2 cloves of garlic 

2 slices of bread chopped into bread crumbs 

4 sage leaves 

1/2 pint vegetable stock 

1 packet of vegan puff pastry 

1/4 tsp ground turmeric 

4 tbsp plant based milk 

1 tbsp chopped fresh rosemary and thyme 



Cut the butternut squash in half longways and remove the seeds. 

Using a small knife cut a criss cross pattern into the cut side of the squash. 

Drizzle with olive oil and season with salt and pepper this will help draw the moisture out and make for a better flavour.

Roast the butternut squash in the oven at 160c for 1 hour with the peeled shallots. 

Meanwhile finely dice the red onion and add to a saucepan with a tablespoon of oil. 

Cook the onions on a medium heat until soft. 

Add the chopped mushrooms and continue to cook for 10 minutes until all the moisture has evaporated out of the mushroom. 

Pour in the stock and scatter over the bread crumbs, continue to cook for a couple more minutes until the bread crumbs have absorbed the moisture and the mixture has stiffened up,

remove from the heat and leave to cool for 10 minutes.

When the squash and shallots are cooked remove from the oven and leave to cool for 20 minutes. 

Roll out the vegan puff pastry into a rectangle, place the roasted squash end to end on top of the pastry. 

Carefully cut a v into the top of the squash to extend the hole where the squash seeds come out from as this will make space for the onion and mushroom stuffing all the way along the en croute. 

Spoon the stuffing on top of the squash and then add the roasted shallots on top.

Mix together the turmeric and plant based milk and brush the edges of the pastry. 

Fold the pastry over to encase the squash and shallots etc and trim the edges with a knife, crimp with a folk to help seal everything in. 

Transfer the en croute onto a non stick baking tray and brush with the milk. 

Sprinkle over the chopped herbs to decorate and bake in a preheated oven 170c for 40 minutes or until the pastry is golden and crisp.