Finely chop the red onions and garlic and add to a pan of hot oil until they begin to caramelise, stirring fairly regularly.

Peel and cut the squash into cubes. I used crown prince here as they’re my all time favourite, but you could use butternut squash or even pumpkin here.

Add to the pan with the onions and oil and cook until the squash starts to soften.

Pour the rehydrated mushroom mixture into the pan along with the stock and the rosemary.

I added too much stock so the filling was looser than intended. Start with less and add more if you need it.

Slice the chestnut mushrooms and sauté over medium-high heat in a separate pan until sealed. Don’t over pack the pan, cook in batches if required and add to a plate to rest.

Once the squash is soft mix in the mushroom and stir to combine. Cook for a few more minutes to incorporate the mushrooms then turn off the heat. Season to taste with salt and pepper.

Once the mixture is cool roll out a puff pastry sheet and start to form your wellington by adding the filling in the centre.

Lift one side of the pastry over the top of the mixture and gently press down to form the shape of the wellington.

Apply a layer of egg wash and fold in the sides. Roll over the wellington mix so the filling is totally encased and trim any excess pastry.