Squash blue cheese wellington
Ingredients
- 850g from the long end of a large butternut squash, to give you a solid piece, peeled (you may need to use the ends of 2 squashes)
- 400g shallots, speeled and halved if large
- 2 tbsp olive oil
- 50g pecans
- 1½ tbsp maple syrup
- 1½ tbsp balsamic vinegar
- 500g pack all-butter puff pastry
- plain flour, for dusting
- 1 tbsp chopped sage
- 200g blue wensleydale cheese, diced (or vegetarian alternative)
- 1 egg, beaten, to glaze
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