Prep 45 mins
Cook 30 mins
I have not tried this yet, keeping it safe, found it on the New York Times.
- 4 tablespoons butter
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (1 1/4 pounds)
- 1 teaspoon maple syrup
- 1⁄2 teaspoon chopped fresh thyme
- 1⁄8 teaspoon smoked sweet paprika or 1⁄8 teaspoon regular paprika
- 1⁄2 teaspoon kosher salt (to taste)
- 2 garlic cloves, finely chopped
- 1 large shallot, finely chopped
- 3⁄4 lb cremini mushroom, trimmed and roughly chopped
- 1⁄3 cup dry white wine
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons chopped parsley
- dusting flour
- 1 (14 ounce) package puff pastry (14- to16-ounce)
- 1 cup crumbled goat cheese
- 1 egg, whisked with 1/2 teaspoon water
- 1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
- 2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook one minute. Scrape mixture into a bowl.
- 3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
- 4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 ½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
- 5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
I was looking for a vegetarian dish to serve at Thanksgiving this year. I wanted something special for my vegetarian daughter to enjoy. This wellington was superb. Even non-vegetarians. raved about it. It looks beautiful and fit the bill as something out of the ordinary for a holiday meal. I'm making this again as part of our Christmas dinner.
I also saw this recipe in NY Times, and I made it for Thanksgiving this year. Fabulous! I substituted chanterelles for crimini mushrooms, garlic paste for the chopped garlic, and added a cipollini onion to the shallot but otherwise used the stated ingredients. I baked my squash at 400 for about 50 minutes. I laid out my rolls directly on the parchment sheet so I wouldn't break them transferring them from the counter to the sheet, and I was glad I did. I baked my rolls at 375 instead of 400 because that's what the pastry dough package said -- probably a mistake, try it at 400 so the pastry dough doesn't underbake. (Even at 375 it was still pretty good, though.)
This recipe would probably be terrific made with other cheese and vegetable fillings, and DH wants me to try it with beef one of these days. I'm sure I'll make it again this winter just to make the day seem more like a holiday...
I have made this several times and it is always a hit. I even made smaller sized ones for a large gathering once. Oh they freeze well too!