By Melissa Clark
- Total Time
- 1 hour 15 minutes
- Rating
- 5(624)
- Notes
- Read community notes
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
Featured in: A Vegetable Wellington, Fit for a Duke
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Ingredients
Yield:6 to 8 servings
- 4tablespoons butter
- 1small butternut squash (1¼ pounds), peeled, seeded and cut into ½-inch cubes
- 1teaspoon maple syrup
- ½teaspoon chopped fresh thyme
- ⅛teaspoon smoked sweet paprika or regular paprika
- ½teaspoon kosher salt, or more to taste
- 2garlic cloves, finely chopped
- 1large shallot, finely chopped
- ¾pound cremini mushrooms, trimmed and roughly chopped
- ⅓cup dry white wine
- ¼teaspoon ground black pepper
- 2tablespoons chopped parsley
- Flour
- 1(14-to-16-ounce) package puff pastry
- 1cup crumbled goat cheese
- 1egg, whisked with ½ teaspoon water
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
474 calories; 31 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 369 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 400 degrees and line a large baking sheet with parchment.
Step
2
In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook one minute. Scrape mixture into a bowl.
Step
3
Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
Step
4
On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
Step
5
Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
Ratings
5
out of 5
624
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Cooking Notes
Sarah
For all the fellow puff pastry amateurs out there: it needs to thaw 2-3 hours in the fridge before being used. I wish this recipe would have repeated that handling requirement! I wasn't able to make it for dinner as planned, but now the stuffing is prepared and it will hopefully come together quickly tomorrow.
Theresa SF Bay Area
In my experience, you can also thaw it at room temperature - takes about 30-40 minutes.
Katherine
Made this for a dinner party, and it was perfect. Impressive presentation, and you can make the packets ahead of time and bake them when the guests arrive. Doubled the recipe, and it was perfect for 8; each guest got his own Wellington. The only thing I had left over was lots of butternut squash. Not a flavor bomb, but nicely balanced...sophisticated yet comforting. Served with a green salad on the side. Would be great w/ a chocolate mousse type dessert.
Badgergirl
I made this for a bunch of carnivores and they loved it! I did as recommended from others: roast the butternut squash instead, add 1/2 c of toasted walnuts and used caramelized onion. I bought an extra box of puff pastry since others said they had extra filling and was able to make a few extra. I had an extra sheet of dough and used a leaf cookie cutter added leaves to the top and it definitely was an impressive presentation. I served it with roasted brussel sprouts and salad.
Shelby
Delicious, I added chopped walnuts at same stage as mushrooms. Made as vegetarian main dish for Xmas dinner & the meat eaters requested I made it again for dinner the next night. Will be a family favourite for sure. Highly recommend.
Jammy
I made a mistake and thought I had puff pastry when in fact it was phyllo. So I made the filling as instructed and used the phyllo to make a pie (same process as Andrew Scrivani’s Greek Style Dinner Pie). It was delicious!! All the flavors of the filling are perfectly balanced and feel like fall. I did add a bit more salt.
JB
Would be great for a dinner party. Made it for two, with plenty of leftovers. Very nice balance of flavors.
Delicious, needs nore mushroom, almost 2 hours
Very tasty! Took me forever. Ended up with extra squash. Next time, will do a little more mushroom as that is really where the flavor comes from. Used a honey goat cheese. Gave it a nice sweetness. Also used round pastry dough. Thawed in 10 mins. Sliced two round pieces into quarters with a pizza cutter. Ended up with triangle shaped Wellington’s, but oh well!
Diana
Dang, this was delicious! I made it as written for a get together with neighbors. Served with a simple arugula salad which was the perfect accompaniment. This a keeper and could be the perfect main or side dish for any holiday table. Make this one, you will not be disappointed.
joan
750 g butternut squash already peeled1/2 package of goat cheese1/2 package of puff pastry 5" x15"Next time try Boursin - goat cheese a bit tart.Julia loved this
Ali
Keep prepared, covered with plastic wrap in fridge. Bake from cold state. Do not warm
Marissa
Really nice. Followed the suggestion to roast the squash and it worked beautifully. Next time will add in some greens and a bit of crushed red pepper.
Hannah
Easier than expected to make, and the flavors all really harmonized together. I made a little vegetarian gravy to go along with it which added extra savoriness. It makes a difference to use high quality puff pastry (European all butter) which can be way too expensive, but if you have a Trader Joe's near you, try them! Their puff pastry is the same as the $10 a box stuff, but less than half the price. It made these delicate, flaky, and beautiful presented.
Keetwoman
This was the perfect Thanksgiving Eve meal: vegetarian but with all the earthy, celebratory flavors of fall. It made a lovely dinner with a tossed salad and a glass of red.
Alexandra
Made as per recipe for vegetarian dinner guests. Delicious. Served alongside cabbage rolls stuffed with rice, mushrooms, and lentils. The two pastry sheets were 5 x 5", I didn't roll out, but cut each down the middle and made 4 stuffed rolls. Would make again, both for vegetarian meal, as well as a starter for non-veg meal.
Le Buffam
The puff pastry that I bought, PF brand, was the only one available at the store. I did my best to roll it out, but it only got to about 12 x 10, not 15". The mushrooms were so good, double those, and I had leftover squash. I made 8 total. Rolling them up is a bit challenging, and they are skinnier than you might imagine a Wellington to be, but have faith, it works. I served half of each one per guest, so I would say this recipe really only feeds 4, not 6-8.
Emily
Amazing! So so good and impressive without a ton of effort. Made a few substitutions: I used feta instead of goat cheese as my store was out. I didn’t want to open a bottle of white wine just for this so I used half a cup of vegetable broth with a few dashes of rice vinegar. Good as cold leftovers in a lunch the next day too!
Ruby
Two onions, caramelized, then sauté mushrooms same panDressed squash, roasted 30 min at 425. Ramped up flavorsTwo puff pastry rectangles, not cut’Served 7
Sarah
Has anyone made this as one large Wellington rather than individual pastries? Interested to hear how it went and if any modifications were needed.
New chef
I gave this five stars because the end product was delicious. However I followed the instructions precisely, and I could not make the dimensions of the pastry work. 5 inches in width was not enough to wrap around the filling. Not even close. I ended up having to use extra pastry dough (a two inch strip) to cover the top. Also, next time I will roast the butternut squash, because my skillet was not big enough to hold all the squash in one batch. So that was time-consuming.
Bryan
Love this recipe, have made it multiple times. Every time I do however, the bottom of the Wellington comes out soggy and falls apart easily, any ideas or tips on how to prevent this (I’m sure it’s something I’m doing incorrectly)? Still tastes delicious and will be making it again soon.
Stefanie
I amble the wellington on parchment paper, and put my sheet pan in the oven to come to temperature. When I'm ready to bake the wellington, just lift the parchment onto the heated pan, and slide back into the oven. Crisps up the base, no sogginess!
jen
I would love to watch Melissa Clark make this in 1 hour and 15 minutes. To be on the safe side, plan for twice that long
Marnee
Add carmelized onions.
judith
can this be prepared a day ahead and baked the next day?
Serenity Simpson
This is absolutely my favorite recipe! Makes a beautiful presentation as well.
Stephanie
This is a lovely recipe! I did not find it particularly time consuming although it is more involved than an average weeknight recipe. The beauty of a recipe like this is that it lends itself to customization. For example, I have taken to making the filling as written, but then serving it alongside breakfast sausage for a breakfast for dinner meal with fewer carbs.
MegS
Made this for New Year’s eve and it was a big hit. Used a full lb of mushrooms and a generous portion of caramelized onions, based on the suggestions of other readers. Love that it can be prepped entirely in advance and then just popped into the oven 40 minutes before serving time.
Pam
Made this for Christmas dinner 2023 and it was popular with the vegetarians and carnivores. I doubled the recipe, making 4 wellingtons in total. I made the filling the day before and prepped the wellingtons right before cooking, thawing the puff pastry on the counter. Next time I make this I would prepare the filling the day before, but prepare the pastries before my guests arrive, baking them when the timing was right.
Beth
Lined the puff pastry with thin sliced mortadella and used a package of Bousin Garlic and Fine Herbs cheese for the goat cheese and it was delicious.
Ellen NYC
Delicious. Added caramelized onions and sage. The recipe made two Wellingtons. All the ingredients complimented each other. Had leftovers so looking forward to another dinner tonight. Make a kale and pomegranate salad to accompany the Wellington. It added a nice amount of moisture for our palates. Brava, Melissa!
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