Vegetable Wellington

A vegetarian version of the traditional beef wellington.

This recipe contains olive oil, butternut squash, honey, butter, garlic, onions (red), mushrooms (portobello), cheese (brie), puff pastry, eggs

3-4 servings servings

Prep time: 15 min

Cook time: 25 min

Ingredients:

• 1 Tbsp olive oil
• 2 cups cubed butternut squash
• 2 Tbsp honey
• 1 Tbsp butter
• 3 gloves garlic, minced
• 1/2 cup sliced red onion
• 2 cups cubed portobella mushroom
• 1/4-1/2 cup sliced Brie
• 1 sheet puff pastry
• 1 egg white

Instructions:

• 1. Preheat over to 400 degrees Fahrenheit.
• 2. Cube butternut squash and heat in oil and honey over medium heat. Stir squash every 1 minute until golden brown with caramelized outside.
• 3. Melt butter in medium pan over medium heat. Add garlic.
• 4. Slice red onion and add to garlic butter mix. Cube portobella mushroom and add to onion, garlic mix. Heat over medium heat until mushrooms are cooked through.
• 5. Roll out puff pastry on greased cookie sheet. Place layer of squash down the middle, topped with mushroom and onion mix. Place a layer of sliced Brie on top of the veggies.
• 6. Fold the short sides over onto the filling. Fold the long side over, one at a time to create a log shape. Transfer log into a greased baking dish.
• 7. Brush the top with egg white. Place on middle rack and bake for 12-17 minutes or until top is golden brown. Remove from oven and allow to cool 5 minutes. Serve. Makes 3-4 servings.
• 8. This recipe has been adapted from http://www.livelovepasta.com/2011/11/vegetable-wellington/.