Mushroom squash vegetarian Wellington
Ingredients
- 1 small butternut squash, halved lengthways and seeds scraped out
- olive oil
- 1 small dried red chilli, crumbled
- ½ teaspoon ground cinnamon
- 1 tablespoon coriander seeds
- 1 sprig of fresh rosemary, leaves picked and chopped
- 2 red onions, peeled and sliced
- sea salt and freshly ground black pepper
- a small bunch of fresh sage, leaves picked
- 100g vac-packed chestnuts, crumbled
- 2 slices of sourdough bread
- 3 cloves of garlic, peeled
- 1 lemon
- 20g butter
- 250g chestnut mushrooms, finely sliced
- 200g Swiss chard or spinach, washed
- 50g pine nuts
- 25g sultanas
- 500g all butter puff pastry
- 1 free-range egg
- a splash of milk
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