Butternut Squash Wellington is a classic fall and winter dish from England. There are now many variations on the recipe, which uses aromatic butternut squash wrapped in puff pastry. The sustainable Lifestyle Resort Zum Kürfürsten, located on the Moselle River in Germany, shared theirs with us. The resort, which has a TMC center, cooks according to the 5 elements – the squash represents the earth element.

Butternut squash can be grown sustainably in Europe

The butternut squash is called “squash” rather than “pumpkin” because it differs from the pumpkin in some ways – for example, its shape is elongated or pear-shaped rather than round. It has few seeds and an aromatic, sweet flesh. That’s why it’s one of the most famous of its kind.

Originally from South America, the butternut pumpkin has successfully spread across the globe, growing in European countries such as Germany and England. Because it stores well, this recipe can be enjoyed during the fall harvest season as well as throughout the winter.

Please note: Unlike the popular Hokkaido pumpkin, you cannot eat the skin of the butternut squash. It becomes rock-hard and inedible when cooked or baked. So peel the pumpkin before you process it further!

5 Elements Cuisine at the Lifestyle Resort Zum Kurfürsten

The sustainable Lifestyle Resort Zum Kurfürsten is a wellness resort in Bernkastel-Kues on the Moselle River in Germany. It has a sauna area and several indoor and outdoor pools. Care has been taken to ensure that the water cycle flows according to the rules of Feng Shui. In fact, the entire resort was designed according to the rules of Feng Shui, overseen by a Feng Shui master from China. Traditional Chinese Medicine (TCM) plays an important role. If you wish, you can book a TCM treatment or a nutritional consultation.

Butternut Squash Wellington

Recipe from the “B-Fine and Cook & Style Restaurant” at the Lifestyle Resort Zum Kurfürsten on the Moselle. Freshly grated butternut squash, ricotta, puff pastry, and aromatic herbs - perfect for fall and winter!

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Course Main Course

Cuisine British, European, vegetarian

Ingredients

  

• 1 tbsp olive oil (organic)
• 1 onion minced
• 300 g butternut squash (organic) finely minced or grated
• 4 tbsp fresh herbs of your choice minced
• 160 g Ricotta
• 375 g puff pastry
• 1 egg (organic) whisked
• nigalla seeds (optional)

side dish

• chutney
• salat

Instructions

 

• Peel the squash and finely mince or grate it.
• Fry the onion in olive oil
• Add the squash and herbs and cook
• Add ricotta with salt and pepper and let cool
• Roll out puff pastry. Put the filling on one side, fold along the longer side, and press the edges
• Cut/prick the top and brush with egg and sprinkle with black cumin
• Bake in the oven at 180°C (356°F) for about 30 minutes.

Keyword Butternut Squash, fall, pumpkin, wellington