Jerk Squash Wellington with Smoked Paprika

Preheat your oven to 200°C (400°F). Peel the butternut squash, remove seeds, and cut into 1cm cubes. Pick thyme leaves from 4 sprigs. Finely slice 4 scallion stalks, keeping whites and greens separate. Peel and mince 2 garlic cloves. Peel and finely grate 15g fresh ginger.

In a mixing bowl, combine olive oil, ground ginger, cumin, cinnamon, nutmeg, cloves, cayenne, salt, and black pepper. Stir into a fragrant paste. Add the minced garlic, grated ginger, sliced scallion whites, and thyme leaves. Mix thoroughly to marry the flavors.

Toss butternut squash cubes with coconut oil and 1 tsp smoked paprika until evenly coated. Spread on a baking sheet in a single layer. Roast for 20 minutes, until edges begin to caramelize and squash is just tender when pierced. Remove and let cool for 10 minutes.

On a lightly floured surface, roll shortcrust pastry into a rectangle roughly 30cm x 40cm, about 3mm thick. Spread jerk spice paste evenly across the center third of the pastry lengthwise. Arrange roasted squash cubes over the paste in a tight log shape. Scatter remaining sliced scallion greens across the squash.

Fold the pastry over the squash filling, pressing edges firmly to seal. Roll gently to encase completely. Place seam-side down on a parchment-lined baking sheet. Beat the egg and brush generously over the entire pastry surface for a golden finish. Score a decorative pattern without cutting through.

Bake at 200°C (400°F) for 25-30 minutes, until the pastry is deeply golden and crisp at the edges. An internal thermometer should read 85°C if you wish to check squash doneness. Let rest 5 minutes before slicing.

While the Wellington rests, mix 1 tsp smoked paprika with 1 tbsp olive oil and the juice of 1 lemon. Brush this glaze over the hot pastry surface for a glossy, smoky finish. Slice into thick portions and serve immediately.