By cooking.nytimes.com

Butternut Squash and Mushroom Wellington

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

flour

1 x 14 ouncepuff pastry

package

1 cupcrumbled goat cheese

egg

whisked with 1/ teaspoon water

Instructions