Lentil Butternut Squash Wellington (Vegan Holiday Main Dish in Phyllo Dough)
If you’re looking for a plant-based main dish that’s as impressive as it is satisfying, this Lentil Butternut Squash Wellington delivers on every level. A rich, savory filling of lentils, sweet butternut squash, earthy mushrooms, onions, and fragrant herbs is wrapped in delicate layers of flaky phyllo dough, then baked until golden. Once sliced, this Wellington-style roll reveals a beautiful, colorful interior that’s perfect for serving at the table. Naturally vegan and vegetarian, this recipe is surprisingly approachable to make—simply prepare the hearty filling, layer the phyllo dough, roll, bake, and slice. Whether you’re planning a holiday centerpiece, a special dinner party, or a celebratory plant-based meal, this elegant Wellington is a delicious way to showcase seasonal ingredients and elevate any occasion.
I’m a huge fan of Wellington recipes for special meals. I have served this recipe at many special events, such as Thanksgiving and Christmas. Plus, it’s delicious enjoyed at dinner parties. Rich in satisfying protein, it creates a hearty meal for everyone at your table. I love garnishing it with pomegranates and fresh herbs right before slicing it at the table or buffet for my guests. Try serving it with my pomegranate mandarin sauce. Check out my uber popular Mini Curried Lentil Wellingtons here!
Step-by-Step Guide
Description
This Lentil Butternut Squash Wellington features a savory filling of lentils, squash, mushrooms, onions, and herbs wrapped in flaky phyllo dough. A beautiful vegan and vegetarian main dish perfect for holidays, parties, and special occasions.
Lentil Filling:
- 1 small (about 1 pound 9 ounces) butternut squash
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 ounces mushrooms, diced (i.e., brown, cremini, portabella, maitake, shitake)
- 1 cup brown or green lentils, dried
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 2 ½ cups vegetable broth
- ½ cup fresh parsley, chopped
Phyllo Pastry:
- 9 sheets (14 x 18”) phyllo dough, frozen, completely thawed
- 2 tablespoons extra virgin olive oil
Garnish (optional):
- 1 bunch fresh sage leaves
- 2 tablespoons pomegranate seeds (arils)
- Place the whole butternut squash in the microwave and cook on high for 3-4 minutes, until the peel is very soft. This makes it much easier to peel and dice. Split in half lengthwise and scoop out the seeds. Peel and dice in small pieces (about ¾-inch).
- Heat 1 tablespoon olive oil in a large skillet, saucepan, or Dutch oven. Add onion and garlic and sauté for 8 minutes over medium high heat.
- Add squash and mushrooms and sauté for 3 minutes.
- Add lentils, thyme, sage, smoked paprika, oregano, and black pepper and sauté for 2 minutes.
- Add broth and stir well. Cover, and simmer on medium-high heat, stirring occasionally, for about 15 minutes, until lentils are tender yet firm. Should make a thick texture. Remove from heat, stir in the parsley, and place the mixture in a strainer to remove any extra liquid.
- Preheat oven to 375 F.
- Prepare phyllo pastry by placing one layer on a baking sheet (13 x 18”). (The sheet should fit perfectly in a standard baking sheet, with a small margin along the rim.) Place the olive oil in a small dish. Using a pastry brush, very lightly brush olive oil along the surface of the phyllo pastry sheet. Place a second sheet on top and brush very lightly with olive oil. Repeat the process ending with final sheet. Do not brush the last sheet with olive oil.
- Spoon the filling on the upper half of the phyllo pastry (see photo above), allowing for a margin on the three exposed sides of the pastry. Mound all the filling in this portion of the sheet. Grab the empty side of the pastry and wrap it over the filling, tucking it into the three exposed sides to form a pastry encased Wellington “log”. May reposition the Wellington into the center of the baking sheet. Brush the outer surface with olive oil. Using a knife, make three to four diagonal slashes on the top of the pastry.
- Place the baking sheet in the top rack of the oven and bake 18-22 minutes, until golden on surface.
- If desired, garnish with sage leaves and pomegranate seeds. Slice with a sharp knife to serve. May serve with pomegranate mandarin sauce.
- Store leftovers in the refrigerator in an airtight container. Reheat in oven or air-fryer.
Notes
You can also use this recipe with vegan puff pastry dough. Just use a sheet that fits a standard baking sheet, and omit layering the sheets and brushing it with olive oil in step 7.
Try a different type of winter squash for a change.
Try substituting fresh herbs for dried.
Serve this recipe with my pomegranate mandarin sauce.
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 202
- Sugar: 12 g
- Sodium: 307 mg
- Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 8 g
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