British Winter Veg Wellington
December 19, 2019
By Elizabeth Palmer Califano

Though historians debate the origins of the British classic Beef Wellington, many believe it owes its name to the Duke of Wellington, who famously defeated Napoleon. The English have a long-established tradition of meat dishes baked in pastry, so this iteration is a natural progression.

Traditionally made with luxurious beef tenderloin, this vegetarian version utilizes butternut squash and brussels sprouts, along with the classically included mushrooms duxelle, for a lightened-up and affordable version that still feels worthy of a celebration.

Serves 4

Total Time: 1 hour

 

Ingredients:

  • 1 butternut squash, peeled and ends trimmed
  • 4 cups cremini or button mushrooms, quartered
  • 2 cloves garlic, peeled and minced
  • 6 brussels sprouts, sliced very thinly
  • Extra virgin olive oil
  • Salt and pepper
  • 1 tablespoon fresh rosemary, chopped
  • Zest of 1 lemon
  • 1 sheet frozen puff pastry, defrosted
  • 1 egg, beaten

Butternut squash wellington on white plate with tree branches.

Directions:

  1. Preheat the oven to 400 degrees. Cut off the round base of the butternut squash, and reserve for another use. Cut the long neck into quarters lengthwise. Toss with a drizzle of olive oil, a pinch of salt and pepper, and space the pieces out on a baking sheet. Roast for 20-30 minutes, until just tender. Remove from the oven to cool slightly.
  2. While the squash cooks, roast the mushrooms in the same oven. Toss them with a drizzle of olive oil, a pinch of salt and pepper, and the minced garlic cloves, and spread in an even layer on a baking sheet. Roast for 15-20 minutes until just tender.
  3. In a small skillet, heat a drizzle of olive oil over medium heat. Add the brussels sprouts, along with a pinch of salt and pepper, and cook for 1-2 minutes until softened.
  4. When the mushrooms are cooked, chop them finely, and toss with the brussels sprouts, rosemary, the lemon zest.
  5. Roll the puff pastry out on a baking sheet lined with parchment paper. Spread half the chopped mushroom mixture on the outer third of the pastry, leaving a 1-inch border around the edge. Lay two of the butternut squash quarters over the mushroom layer, then cover the squash with the remaining mushroom mixture.
  6. Carefully fold the puff pastry up and around the squash, using the beaten egg as glue to secure the edges. Cut a few small slits along the top of the pastry to allow steam to escape, then brush the whole thing with the remaining egg wash. Sprinkle with flaky sea salt, and bake for 20-30 minutes until puffed and golden brown. Slice, and enjoy!

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About the Author

Elizabeth Palmer Califano
Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com