Vegetable Wellington

OMGYummy.com

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.

1

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

2

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

3

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

4

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

5

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

6

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

7

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.

8

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

9

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

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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