Beetroot squash wellingtons with kale pesto

Ingredients

• 1 red onion, cut into 8 wedges
• 250g raw beetroot, peeled and cut into small chunks
• ½ butternut squash, peeled and cut into small chunks
• 4 fat garlic cloves, unpeeled
• 6 tbsp olive oil
• 1 tbsp picked thyme leaves, plus extra for sprinkling
• 1 tbsp sumac, plus extra for sprinkling
• 250g pouch ready-to-eat puy lentils
• 180g pack whole cooked chestnuts, roughly chopped
• 100g kale
• ½ lemon, juiced
• 2 x 320g packs ready-rolled puff pastry suitable for vegans
• 2 tbsp almond milk

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