Butternut squash wellington with cheese sauce

Prep time
45 mins
Cook time
30 mins
Total time
1 hour 15 mins



  • 1 Butternut squash
  • ½ tsp. ground cumin
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 50ml Maple syrup
  • 3g Fresh sage leaves (chopped)
  • 320g Puff pastry (we used Jusrol)
  • Plain flour (to roll out pastry)
  • 10g Koko Spread
  • 50ml Koko Unsweetened No Sugar Milk

Cheese sauce

  • 400ml Koko Unsweetened No Sugar Milk
  • 10g Lemon thyme
  • 75g Koko Cream Cheese Alternative
  • 2g Salt
  • 50ml Water
  • 10g Cornflour
  • 1/2 Lemon juice
  • Parsley leaves


  1. Preheat oven to 190C .
  2. Peel the skin from the butternut squash and cut off base. Then slice the top half of the squash length ways, into 8 even pieces. Place them on a baking tray, sprinkle with cumin, salt, coat with oil and roast for 20 minutes.
  3. Meanwhile prepare the cheese sauce by placing Koko Unsweetened in a pan with the lemon thyme on a low heat and in separate pan melt Koko Soft Cream Cheese.
  4. When the butternut squash is cooked add the maple syrup and sage, stir, ensuring the butternut squash is evenly coated, then allow to cool.
  5. Turn oven down to 180C.
  6. Dust a clean counter with flour and roll out pastry using a rolling pin.
  7. Place the butternut squash in the centre of the puff pastry and fold 4 corners back into the middle and brush with Koko Unsweetened to stick pastry together.
  8. Place the wellington onto a tray lined with baking parchment, brush pastry with Koko Spread and score pastry. Place in oven for 30 mins.
  9. Remove thyme from heated Koko Unsweetened and add salt, then make a slurry with cornflour and water and add to Koko Unsweetened and bring to boil.
  10. When it has boiled and thickened add Koko Soft Cream Cheese, parsley and lemon juice then reduce heat.
  11. When the wellington pastry is golden brown and crisp, allow to cool slightly then slice and serve with cheesy sauce.