First, let me apologize for the dreadful picture. We had a couple friends over for dinner last night and I just plain did not feel like taking the time for fancy pics. Hence what you have here. BUT, as I was eating it, I said to myself that I couldn’t not post this recipe. I really toiled for a quite a while trying to find a vegetarian entree suitable for entertaining, and I was pretty psyched with how this turned out. The original recipe I found had mushrooms, but me and mushrooms aren’t getting along right now so I decided to switch it up. Goes to show that really any recipe can be customized to what you like. Get to it.
What I used:
For the caramelized onions:
- 4 large yellow onions, peeled and thinly sliced
- 3 tbsp olive oil
- 1 1/2 tsp herbs de Provence
- 1 packet truvia (or 1 tsp sugar)
For the squash:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 cup goat cheese
- 2 tbsp chopped fresh parsley
- 2 sheets of puff pastry
- salt and pepper
- 1 egg, lightly whisked
What I did:
- First, start with the onions. This will take a while (60-90 minutes). Heat the olive oil over low heat in a large pot. Add the onions, salt, pepper, herbs de provence, and truvia. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 1-1 1/2 hours.
- Meanwhile, drizzle the squash with the maple syrup and olive oil, season well with salt and pepper, and roast at 400 for about 30 minutes (flip half-way).
- Once the fillings has been prepared, lay out your puff pastry on a lightly floured work surface and roll out each piece slightly. Cut each sheet in half the short way. Add 1/4 of the onions and squash in the center of each piece of pastry. Sprinkle with parsley and a couple of tbsp of goat cheese and fold over the edges to make a pocket. Transfer to a parchment-lined baking sheet. Beat the egg in a small dish and brush each piece with a little egg wash. Cut a slit in the top of each wellington and bake at 400 for 30 minutes until golden brown. Yummm!