Butternut Squash, Caramelized Onion, and Goat Cheese Wellingtons

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.

Butternut Squash, Caramelized Onion, and Goat Cheese Wellingtons
Just the Tip / Inspired by Live Love Pasta and Giada de Laurentis

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:

  1. 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.
  2. 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).
  3. 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!

2 thoughts on “Butternut Squash, Caramelized Onion, and Goat Cheese Wellingtons

  1. shawn says:

    These were awesome.

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