Spiced squash feta beetroot wellington
Ingredients
- 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
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