Vegetable Wellington
By: Emily Slayton
Published: Sunday, November 6, 2011 - 5:45am

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

Preparation

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. 8 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. Serve with salad and you have a healthy meal! 9 This recipe has been adapted from http://www.livelovepasta.com/2011/11/vegetable-wellington/.

About

A vegetarian version of the traditional beef wellington.