Pumpkin & Mushroom Wellington

Method

1. Preheat oven to 180°C fan-forced (200°C conventional).
2. Cut the pumpkin in half lengthways then scoop out and discard the seeds. Using a large spoon, continue to carve the pumpkin flesh out of the cavity down the length of the pumpkin halves to form a trench about 2cm deep, retaining any removed pumpkin flesh.
3. Drizzle 1 tbsp olive oil and 1 tbsp maple syrup on the base of a lined sheet pan and top with the two pumpkin halves, cut side down. Roughly chop any remaining pumpkin flesh from the trench and place on a baking sheet around the pumpkin halves with the shallots. Drizzle with the remaining olive oil and place in oven for 30 minutes, or until the pumpkin and shallots are caramelised. Add the walnuts and cook for a further 15 minutes, then remove the tray and set it aside to cool to room temperature.
4. To complete the stuffing, finely chop the roasted pumpkin pieces, shallots and walnuts and place into a bowl. Add the sage leaves, breadcrumbs, cranberries and egg, mixing to combine.
5. Fill the cavities of the roasted pumpkin with stuffing, then sandwich the two pumpkin halves back together and wrap in cling film. Set aside in the fridge to chill for 2 hours (or overnight).

1. In a large pan, heat the olive oil, silverbeet and garlic over a medium-low heat, cooking for a few minutes until wilted.
2. Remove silverbeet mixture from the pan, then add mushrooms to the pan and season with salt and pepper. Cook until the mushrooms have released and reabsorbed their liquid (about 6-8 minutes), stirring regularly throughout.
3. Add the brandy, rosemary leaves and cooked silverbeet, then mix and cook for a further 2 minutes. Transfer to a bowl and set aside to cool completely.

1. Ensure all ingredients are completely cooled before assembling the wellington.
2. Unroll the defrosted pastry, place it onto a lightly dusted work surface, then dust with flour.
3. Lay the pastry sheet down widthways and spread the duxelle in the centre of the sheet, leaving a 3-4cm border.
4. Place the stuffed whole pumpkin on one short edge of the pastry sheet, then roll the pastry and duxelles up and around the pumpkin (note: depending on the size of your pumpkin, you may need a little more pastry).
5. Cut large circles from the remaining pastry sheet, then fold them around the ends of the pumpkin, and if you need extra coverage, add an extra pastry circle to the end/s. Brush the entire wellington with beaten egg and chill for 15 minutes.
6. If you want to get a little bit fancier, cut out some leaf shapes from the pastry scraps, score vein lines into the shapes with a paring knife, then add to the top of the wellington before you chill it.
7. Bake for 55 minutes until pastry is puffy, crisp and golden. Cut large slices of the Wellington and serve immediately.

Notes

** You may need more pastry depending on the size of your pumpkin
*** Find a butternut squash that isn’t too bulbous, but more even in width from top to bottom.