By Jane Curran
This tasty goats’ curd and butternut squash recipe is a great one to try if you’ve got a vegetarian coming for dinner, or just want to cut back on meat yourself.
HOW TO MAKE GOATS' CURD AND BUTTERNUT SQUASH WELLINGTON
- 650g squash, peeled, deseeded and cut into small chunks
- 2tbsp olive oil
- 2-3 sprigs lemon thyme
- 75g sultanas
- 375g goats’ curd
- 50g pine nuts, toasted
- 400g all-butter puff pastry
- 2tbsp polenta or semolina
- 1 egg, beaten, to glaze
- Heat the oven to 180C, gas 4. Put the squash into a roasting tin and toss in the olive oil with a little seasoning and a sprig of thyme. Roast for 30 minutes or until tender. Meanwhile, soak the sultanas in enough boiling water to just cover for 15 minutes, then drain. In a large bowl, mix together the squash, goats’ curd, sultanas and pine nuts. Add the remaining thyme leaves and season well.
- Roll out the pastry to a rectangle, sprinkle over the polenta then put the filling down the middle in a log shape. Cut off the corners as triangles. You now want to encase the filling with the pastry, but trim off any excess so you don’t have any thick wedges of pastry. Keep the trimmings for decoration. Use the egg glaze to stick the edges together then turn it over so the join is on the bottom. Glaze the pastry then cut out shapes – we made snowflakes – and glaze them. Put in the fridge to chill for 1 hour.
- Bake at 220C, gas 7, for 35 minutes, or until browned and piping hot. Leave to rest for 15 minutes before slicing. Serve with cranberry sauce or onion jam and all the trimmings.
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