Peel the butternut squash, cut in half and scoop out the seeds, then cut into cubes. Preheat the oven to 200C/400F, spread the butternut squash chunks on a baking sheet, then drizzle with 1 tbsp of the olive oil and season with ½ tsp salt,½ tsp garlic powder and ½ tsp paprika, toss to coat evenly. Roast in the preheated oven for 30 minutes. Remove from the oven and set aside till needed.

Meanwhile, heat the remaining tablespoon of the olive oil in a pan, add the chopped onion, 1 tsp paprika nd ½ tsp ground coriander and cook over low heat for 7-10 minutes till tender, than add the minced garlic and cook for no longer than 30 seconds. Then bring in the cooked or canned green lentils, tomato passata and a pinch of salt. Mix everthing together and cook for 10 minutes over low heat. Then add in spinach and let it wilt, which should take 2-3 minutes. Take of the heat and combine with roasted butternut squash, allow the mixture to come to room temperature. Then mix in crumbled blue cheese.

On a floured surface roll out the puff pastry into a rectangle of ¼ inch thickness or use already rolled puff pastry. Add the butternut squash mixture to the centre of the rectangle and form into a log, leaving 1 inch border on the shorter sides to seal. Brush all 4 sides with a beaten egg. Pick up the long sides of the puff pastry sheet and wrap them around the butternut squash log making sure the edges overlap, then seal by pressing on the edge with a fork dipped into a beaten egg.

Carefully transfer the Wellington on a parchment paper lined baking pan placing it seam down. Then brush with the egg wash all over. Score with a sharp knife to form an attractive pattern. (Crisscross is a classic pattern used for Wellingtons or you can decorate as you wish) Bake in the preheated 200C/400F oven for 40-45 minutes until golden. Cool for 10 minutes before slicing.

Alternatively you can make 4 individual Wellingtons. Reduce the cooking time to 35 minutes.