Butternut Pumpkin Wellington

1. Preheat the oven to 200°C, read the whole recipe before starting out.
2. Peel and scoop out the seeds of the pumpkin, then cut off the bulgy part giving two long pieces and 2 rounder pieces (with the holes where the seeds were). Roughly chop the bulgy parts and place all the pumpkin on a baking tray. Drizzle with olive oil, season with salt and pepper, cover with foil and roast for 45 minutes. Check if large pieces are tender, if still firm re-cover and roast for an extra 15 minutes. 
3. Add the walnuts to the tray for the final 5 minutes of roasting.
4. In a medium saucepan add leek with a little olive oil and gently fry until softened. Move to one side, add the mushrooms, garlic, broth and tamari and cook for 5 mins.
5. Transfer to a bowl to cool.
6. Finely chop the roasted walnuts and add to the mushroom mixture.
7. Add the roasted pumpkin pieces to the mushroom mixture and mash through until combined.
8. Drain the defrosted spinach and squeeze out all the water in preparation for assembly.
9. To assemble the wellington, add 2 sheets of puff pastry (press down with your fingers to seal the 2 sheets together) onto a large baking tray lined with baking paper. Spoon one-third of the mushroom mixture down the middle of the pastry, around 8cm wide, leaving 5cm clear at the top and bottom.
10. Pop the spinach over the mushroom mixture and place the long roasted pieces of butternut squash on top. Spread the remaining mushroom mixture over and around the butternut squash, filling in any gaps.
11. Get the final 2 sheets of puff pastry, press down to seal the 2 sheets together and place it over the wellington, covering it like a tunnel.
12. Trim the excess pastry with a knife and use a fork to crimp the edges. Use the excess pastry to decorate the top. Make 3-4 cuts to the top of the wellington to allow the moisture to escape.
13. Brush the wellington with egg wash and bake for 35-45 minutes at 200°C or until the pastry is golden brown. If the sides of the pastry become too brown, cover with foil. 
14. Meanwhile to make the gravy, add onion, garlic, and carrot into a pan with 2 tbsp of olive oil, on a medium-low heat, fry for 10 minutes until softened. Then add the dried mushrooms, herbs, tomato puree and tamari, stir to combine for 1 minute.
15. Scatter over the flour, stir through, then add the red wine, water and Vegetable Broth powder, along with a pinch of salt and pepper. Let simmer for 10 minutes then whiz with an emission stick blender or pop into a blender and blend until smooth (careful - hot!)
16. Once blended pop into a gravy jug to serve, or into a container then place in the fridge if you’re a clever cookie and you’re making this in advance.

Servings: 8
Ready in: 2 hours
Difficulty level: medium (not easy, not hard)