Butternut Squash Wellington

1 large butternut squash
SIDS SALT & PEPPER to taste
Olive oil
60 g walnuts
3 shallots
395 g chestnut mushrooms
4 garlic cloves
8 sprigs, fresh thyme
1 tbsp soy sauce
1 tbsp dijon mustard
2 large handfuls of spinach
Milk for glazing
56 g pre-rolled puff pastry

Preheat the oven to 200°C fan-assisted.
Trim the top off the butternut squash, carefully slice it in half lengthways, then peel and remove the seeds.
Cut off the bulbous part from each half of the butternut squash (where the seeds were) leaving you with two long pieces and 2 bulbous pieces. Roughly chop the bulbous parts and transfer all the butternut squash to a baking tray. Drizzle with olive oil, season with SIDS SALT & PEPPER and roast for 30 minutes.
Remove the tray from the oven, add the walnuts and roast for another 5 minutes.
Add a drizzle of olive oil to a frying pan on a medium heat. Peel and dice the shallots, then add to the frying and fry for 8 minutes.
Slice the mushrooms, then peel and dice the garlic. Add both to the frying pan and fry for 10 minutes.
Pick the leaves off the thyme and add to the frying pan, along with the soy sauce. Fry for 5 minutes.
Transfer the mushroom mixture to a food processor along with the dijon mustard, generous pinches of SIDS SALT & PEPPER, as well as the walnuts and slices of squash from the oven. Process until mostly broken down.
Add the spinach along with a tbsp of water to a pan on a medium heat. Cook for a few minutes until wilted, then drain any excess water from the spinach.
Before assembling the wellington make sure the mushroom mixture has mostly cooled.
To assemble the wellington, roll out the first roll of pastry onto a large baking tray. Spoon ⅔ of the mushroom mixture down the middle of the pastry, around 7 cm wide, leaving 4 cm clear at the top and bottom.
Spread the wilted 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.
Roll out the second sheet of pastry and place it over the wellington.
Press down with your fingers to seal the two sheets of pastry together. Trim the excess pastry with a knife and use a fork to crimp the edges. (you can use the excess pastry to decorate the wellington and store the excess for a couple of days in an air-tight container to reuse in desserts or pies) Make three cuts to the top of the wellington to allow the moisture to escape.
Brush the wellington with milk and bake for 35-45 minutes until the pastry is golden brown.
Serve with your favourite sides and a good helping of gravy.