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
Preheat over to 400 degrees Fahrenheit.
Cube butternut squash and heat in oil and honey over medium heat. Stir squash every 1 minute until golden brown with caramelized outside.
Melt butter in medium pan over medium heat. Add garlic.
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.
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.
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.
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. Serve with salad and you have a healthy meal!
This recipe has been adapted from http://www.livelovepasta.com/2011/11/vegetable-wellington/.