Damaris Phillips Instagram – Butternut Squash Wellington
Ingredients:
1 medium butternut squash, peeled and cut in half lengthwise, seeds removed
1 sheet store-bought puff pastry (thawed if frozen)
1 tbsp olive oil
Salt and pepper, to taste
1 egg (for egg wash, optional)
For the Mushroom Duxelles:
8 oz fresh shiitake mushrooms (or any mushrooms of your choice), roughly chopped in a food processor
1 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme, finely chopped (or 1 tsp dried thyme)
2 tbsp dry white wine (optional)
4 ounces cream cheese
Salt and pepper, to taste
Instructions:
Preheat the oven to 400°F (200°C).
Drizzle the butternut squash With oil and roast cut side down on a cookie sheet until tender, about 25-30 minutes. Remove from the oven and cool.
Meanwhile in a pan, melt butter over medium heat. Cook onion for 4-5 minutes. Add garlic and thyme, cook 1 minute. Stir in chopped mushrooms and cook 8-10 minutes until moisture evaporates. Add wine if desired, cook until absorbed. Stir in the cream cheese. Season with salt and pepper. Cool.
Roll out puff pastry on a parchment-lined sheet. Spread mushroom duxelles in the center. Place roasted squash halves on top. Fold pastry over and seal edges. Score top lightly and brush with beaten egg (optional).
Bake for 25-30 minutes until pastry is golden and puffed. | Posted on 19/Jan/2025 12:27:03
