Are you looking for a vegetarian showstopper for your holiday feast? Look no further than the Butternut Wellington, a vegetarian play on the traditional Beef Wellington. This one is Roasted butternut squash covered in a mushroom paste and wrapped in puff pastry! It’s as delicious as it is elegant!
On the Ingredients
- Butternut squash are a variety of winter squash, first cultivated as a cross between a pumpkin and a gooseneck squash in 1944. It has a sweet and nutty flavor. Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
- Puff pastry, also known by its French name pâte feuilletée, is a laminated dough used in baking. It’s made with layers of dough and butter. When the pastry is baked, water in the dough creates steam, pushing the layers apart, and thus leavening the pastry and creating its classic, flaky, light texture. You can make puff pastry from scratch but it is much easier to use frozen sheets.
Butternut Wellington: Vegetarian Showstopper
4
servings20
minutes1
hour25
minutes1
hour45
minutesAre you looking for a vegetarian showstopper for your holiday feast? Look no further than the Butternut Wellington, a vegetarian play on the traditional Beef Wellington. This one is Roasted butternut squash covered in a mushroom paste and wrapped in puff pastry! It’s as delicious as it is elegant!
Ingredients
1 averaged-sized butternut squash
1/2 lb cremini mushrooms
4 garlic cloves
3 shallots
1 tsp fresh thyme
1 tbsp soy sauce
salt and pepper to taste
olive oil
1 puff pastry sheet
1 tbps milk
Directions
- Cut squash in half lengthwise. Slice off the bulbous end and scoop out the guts and seeds. Place the pieces cut side down on a baking sheet.
- Bake at 375° for 35-45 minutes, or until the squash is tender. You may need to remove the hollowed end before the neck due to thickness.
- While the squash is roasting, sauté the minced garlic and shallots in olive oil. Once the shallots begin to turn translucent, add the chopped cremini mushrooms, then the herbs, salt, pepper, and soy sauce. Cook until the mushrooms are soft.
- Carefully cut off the skin from all the pieces of squash, then using a food processor, combine the mushroom mixture and the squash from the bulbous end, making a chunky paste.
- Lay out the puff pastry sheet and cut in half crosswise. Using only one pastry sheet, spread about 1/3 of the mushroom paste in a strip, about the width of the remaining squash neck. Be sure to leave approximately 2 inches of bare pastry dough around the strip of mushroom paste.
- Place one of the squash pieces on top of the mushrooms. Cut another piece from the remaining squash to fill any gaps, making sure the mushroom mixture is fully covered with squash. Cover over the squash with the rest of the mushroom paste.
- Finally, place the remaining pastry sheet on top and crimp the edges with a fork. Trim away any excess pastry dough (optional: use this to make decorative stars). Cut several slits in the top and brush with milk.
- Bake at 400° F for 35-40 minutes (covering with foil if the pastry gets too dark). Rest for 10 minutes, slice, and serve hot.
