Vegetable Wellington

Need an elegant vegetarian entree for a holiday meal? This vegetable wellington is the perfect choice for Thanksgiving or anytime a great vegetarian main dish is a must!

Ingredients You Need:

Coat the cubed squash with olive oil, salt and pepper and fresh or dried thyme on a parchment-lined sheet pan.


Roast the squash until they are nearly fork tender and then let them cool. You can even make these a day ahead.


While squash is roasting, sauté mushrooms with some butter or olive oil and cook until juices are released.


Remove puff pastry from freezer and let it thaw. Poke some holes over it (this is called docking) before you fill it.


Add a layer of cooled, sautéed mushrooms over the puff pastry, leaving at least a one inch border all around.


Then add a layer of crumbled goat cheese over the mushrooms. Feta would be a good choice too.


Now layer the squash on the goat cheese, leaving a nice band of puff pastry around the edges.


Brush the edges of the puff pastry with egg wash. If the puff pastry gets too warm, pop the whole tray in the fridge briefly.


Then close up the wellington. Gently turn over and egg wash if you are baking immediately.


Make a criss cross pattern in the pastry and then bake at 400ºF (204ºC) for about 30 minutes.



For detailed instructions, step-by-step photos and nutritional information click on the link below.

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Great Side Dishes for Vegetable Wellington

Roasted Brussels Sprouts

Cranberry Orange Jam

Arugula and Fig Salad