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Butternut Squash and Mushroom Wellington
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 
Course: Main Dish
Cuisine: English
Servings: 6 -8 Servings
Ingredients
  • 4 T. butter
  • 1 1/4 lb. butternut squash peeled and cut into 1/2 inch cubes
  • 1 t. maple syrup
  • 1/2 t. chopped fresh thyme
  • 1/8 t. smoked sweet paprika or regular paprika
  • 1/2 t. kosher salt or more to taste
  • 2 garlic cloves finely chopped
  • 1 large shallot finely chopped
  • 3/4 lb. cremini mushrooms roughly chopped
  • 1/3 C. dry white wine
  • 1/4 t. ground black pepper
  • 2 T. chopped parsley
  • Flour
  • 1 14 to 16 ounce package of puff pastry
  • 1 C. crumbled goat cheese
  • 1 egg whisked with 1/2 t. water
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with either parchment or a Silipat mat.
  2. Divide your butternut cubes into two portions. Melt 1 T. butter over a medium-high heat. Put one portion of the butternut cubes into the hot skillet with the butter. The butternut squash cubes should lay on the pan in a single layer. The combination of the high heat and the butter will begin to caramelize the squash. Cook the squash for 4 minutes undisturbed. At 4 minutes, stir the squash and continue to cook for another 7 or 8 minutes. Watch the squash while it is cooking. You want it to caramelize but there is a fine line between that and burning. Remove from the pan and put into a bowl. Cook the other half of the butternut squash in 1 T. melted butter in the same way. At the end of the cooking, mix in the syrup, thyme, paprika and 1/4 t. salt. Cook for one more minute. Put this squash mixture into the bowl with the first half of the squash you cooked. Stir. Set aside.
  3. Turn your heat to medium and melt the remaining 2 T. of butter in the same skillet that you used to cook the squash. Add the garlic and the shallot and cook for 1-2 minutes. Add the mushrooms and the remaining salt to the skillet and cook until the mushrooms soften and release their juices. Continue to cook the mushrooms until their liquid evaporates (about 10 minutes). Add the wine, stir and cook until the wine evaporates (5 minutes). Stir the pepper and parsley into the mixture. Adjust seasonings. Set aside.
  4. Lightly flour your working surface and unfold the defrosted puff pastry (follow directions for defrosting on the package). You will need one large sheet of the puff pastry (a 10 by 15 inch rectangle). Cut the puff pastry into two 5 inch by 15 inch rectangles. Leaving a 1/4 inch border around the edges of the puff pastry, arrange the chopped, cooked mushroom mixture down the center of the pastry. Sprinkle crumbled goat cheese over the mushrooms. Spoon the squash down the center of the mushrooms and cheese (you will want to make a thinner spread of the squash on top of the mushroom-cheese mixture (like a stripe of squash down the center of the mushrooms and cheese), leaving about a 1 1/2 inch border.
  5. Brush the exposed edges of your pastry with egg wash. Grab the short ends of the pastry and fold them toward the middle, crimping the edges of pastry to seal them. Now, pinch the long sides of the pastry together to seal that part. Turn the puff pastry package over and place seam down on your prepared baking sheet. Brush the top of your pastry with egg wash and bake for approximately 30 minutes until it is puffed and golden brown.
  6. Remove from oven and let the Wellington rest for a few minutes before cutting it. Cut into slices with a serrated knife and serve.