Butternut Squash and Mushroom Wellington
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By cooking.nytimes.com
Butternut Squash and Mushroom Wellington
Instructions
Cook:1h 15min
Updated at: Fri, 22 Nov 2024 04:13:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories618.3 kcal (31%)
Total Fat42.1 g (60%)
Carbs43.9 g (17%)
Sugars4.7 g (5%)
Protein16.1 g (32%)
Sodium439.8 mg (22%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4 tablespoonsbutter
1butternut squash
small, peeled, seeded and cut into 1/2-inch cubes
1 teaspoonmaple syrup
½ teaspoonfresh thyme
chopped
⅛ teaspoonsmoked sweet paprika
or regular paprika
½ teaspoonkosher salt
or more to taste
2garlic cloves
finely chopped
1shallot
large, finely chopped
0.75 poundcremini mushrooms
trimmed and roughly chopped
⅓ cupdry white wine
¼ teaspoonground black pepper
2 tablespoonsparsley
chopped
plain flour
1 x 14 ouncepuff pastry
1 cupcrumbled goat cheese
1egg
whisked with 1/2 teaspoon water
Instructions
View on cooking.nytimes.com
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