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These Vegan Roasted Butternut Squash Wellington Parcels are golden, flaky, and wrapped with love… literally. Each one is individually wrapped, topped with a sweet little pastry bow, and filled with tender roasted squash, caramelised onions, and fragrant thyme. Cosy, elegant, and full of autumnal flavour, they’re a special little parcel that’s all yours – no sharing required. Ideal for Thanksgiving, Christmas, or any time you crave the warmth of a comforting roast dinner by the fire this holiday season.

Why you’ll love this plant-based wellington recipe:

• Make-ahead magic: Prep them in advance, you can store them for a couple of days before baking, ideal for stress-free entertaining. 
• Totally plant-based: 100% vegan, with rich, satisfying flavours everyone will love (yes, even meat-eaters).
• Kid-friendly fun: Get little hands involved with filling and decorating; those pastry bows are perfect for it!
• A showstopper: Unique, eye-catching, and elegant enough for any holiday table.
• No sharing required: Unlike a regular vegan butternut squash wellington, you’d have to slice and share. But with these individual Wellingtons mean everyone gets their own cosy little parcel. 

Ingredients for Roasted Butternut Squash Wellington Parcels:

• Butternut squash: Duh! But if you want a swap, sweet potatoes work beautifully too.
• Puff pastry: I like to use sheets of puff pastry to keep things easy. Most store-bought ones are vegan, but definitely double-check the packaging.
• Onion: One large or two small, sliced. I used white onions, but purple ones are great too.
• Garlic: A few cloves, roughly chopped, to roast alongside the squash for that deep flavour.
• Tomato puree: Adds a subtle richness and depth.
• Spices & herbs: Fresh thyme is my go-to since it’s in season, but dried works just fine. Plus cumin powder, salt, black pepper, and a pinch of chilli flakes for warmth.
• Pine nuts: For a little crunch and nuttiness.
• Oil: Use your favourite cooking oil for roasting the butternut squash, along with caramelising the onions.
• Maple syrup: Just a dash to bring a gentle sweetness to the parcels. 
• Plant-based milk: Just a tablespoon, mixed with maple syrup and a pinch of nutmeg – this plant-based egg wash replacement. 

Making the delicious vegan wellington filling…

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Start with roasting the butternut squash. This part is the easiest – simply cut the butternut squash in half, scrape out the bulbous part (so all the seeds and stringy parts). Peel the skin off the butternut squash, and cut it into small to medium-sized cubes. The squash does shrink a little while it bakes, so try not to make the cubes too, too small! Place the cubed butternut squash into a large baking tray along with chopped garlic, cumin seeds, chilli flakes, salt and black pepper. Drizzle with olive oil, and bake for 25-30 minutes, or until fork-tender. Set aside to cool at room temperature.

While the butternut squash roasts, caramelise the onions. Heat oil in a medium or large frying pan over low heat and add the sliced onions. Sometimes, caramelising onions can take forever… and to speed this up, I do this little trick: I simply turn the heat up to medium and allow the onions to caramelise while consistently stirring. If you stop stirring while on medium heat, you risk the onions burning, so be sure to keep an eye on them and never stop stirring. If you ever want to stop, even for a few minutes, just turn the heat back down to low. Once the onions have become golden and caramelised, transfer them into a bowl to speed up the cooling time. 

All about the flaky puff pastry bundles & pretty bows…

Grab your puff pastry sheets from the fridge and let them sit at room temperature for 5 minutes to soften slightly. Then, carefully roll them out. Once flat, trim 5cm off the shorter side of each puff pastry sheet – these trimmed excess pastry pieces will be used to create the bows! This recipe makes four individual Wellington bundles, so slice each sheet of pastry down the middle to create two equal rectangles. If you’re unsure where the middle of the pastry is, gently fold it in half (without pressing down) to create a guideline. Then unfold and slice along that line. Repeat with the second sheet of pastry. Place both pastry rectangles onto a baking sheet lined with parchment paper and refrigerate. 

Now for the pretty bows, use one long strip to create the loop of each bow by gently folding the ends toward the centre and pressing them together. Trim the strip if you find the bows too long. Then, cut another strip in half to make the two tails. Press the bow loop onto the tails to complete the shape, and pop them back into the fridge to firm up. 

Final touches…

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Remove the puff pastry rectangles from the fridge. On top of the pastry rectangles, spread tomato purée over one half (leaving a small border), then sprinkle with chilli flakes, salt, and black pepper. Add the cooled butternut squash, caramelised onions, and pine nuts on top. To roll: start from the filled side and gently roll up the pastry, just like you would with a cinnamon roll. 

Before making the final fold, tuck in the side edges slightly to help seal in the filling and prevent it from spilling out. Pinch the edges together to seal and to prevent the parcel from opening up from the edges while baking. Grab the bows from the refrigerator. On the top left corner and bottom right corner of the parcel, score the pastry with a sharp knife to create a pretty pattern. 

Press the bows on top of each parcel. In a small bowl, combine oat milk, maple syrup and a pinch of nutmeg. You know how a beaten egg creates a nice golden brown pastry, well, this is our vegan alternative! Brush over the puff pastry. Place the parcels back onto a large baking sheet and into the preheated oven for 35-45 minutes or until golden brown. 

Serve this vegan Wellington warm with Roasted Brussels Sprouts With Spicy Maple, Creamy Mashed Potatoes With Caramelized Garlic, Garlic Maple Roasted Carrots, and of course, some homemade gravy or cranberry sauce. It’s the perfect veggie Sunday roast, or a beautiful centrepiece for any special occasion during the colder months. 

Tips on making these pretty veggie individual wellington parcels…

• Make-ahead: You can roast the butternut squash and caramelise the onions a few days in advance. Just pop them into an airtight container and refrigerate for up to 2 days.
• Freezer-friendly: Once assembled (but unbaked), these parcels can be frozen! Place them on a tray to freeze until firm, then transfer to a freezer-safe container or bag. Bake straight from frozen. Just add 10–15 extra minutes to the baking time.
• Reheat like a pro: Leftovers? Simply pop them in the oven at 180°C (350°F) for 10–15 minutes to crisp the pastry back up. Avoid the microwave; it’ll make the pastry soft, not flaky.
• Don’t skip chilling the pastry: Keeping the puff pastry cold helps it stay flaky and hold its shape, especially those cute little bows!

Ready to make these festive edible bundles of joy?

These little parcels are such a joy to bake, and even more of a joy to eat. Whether you’re making them for Christmas dinner or adding something special to your holiday dinner table, they’re sure to impress. Once you try this Roasted Butternut Squash Wellington Parcels recipe, don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below, it really helps more people find the recipe. And I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can see (and share!) your beautiful bows.

More festive recipes using store-bought puff pastry: 

• Fig & Caramelised Onion Puff Pastry Tart
• Hazelnut Broccoli Tarts
• Walnut Mushroom Wellington With Caramelized Onions

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