Butternut Squash Wellington

Ingredients

  • Mushroom Filling from Mushroom Truffle Sauce (room temperature)

  • Mushroom truffle sauce

  • Butternut Squash Top half (round) with skin removed

  • Puff Pastry sheet (thawed)

  • Salt

  • Pepper

  • 2 Egg Yolks for Egg wash

Steps

  • Heat Oven to 425 F

  • Season Butternut Squash with good amount of Salt and pepper

  • Bake in Oven for 30mins - take it out and let it cool down

  • Layer the Clingwrap on a chopping board

  • Flatten the Puff Pastry sheet on clingwrap and cut to size. Flatten it further if needed

  • Put the Mushroom filling on top leaving some margin on sides

  • Put Butternut Squash on top

  • Roll the whole sheet covering the butternut squash tightly into a Sausage/candy wrapper like round

  • Put in in fridge for 5mins

  • Remove the clingwrap

  • Put Eggwash on top

  • Bake in Oven (425 F) for 30mins

  • Let it rest for 5mins

  • Cut in steak like pieces

  • Top with Mushroom truffle sauce and serve

    That’s all you need to make Butternut Squash Wellington. Enjoy!