Mushroom Squash Wellington
1 Hour 10 Minutes
2 rolls puff pastry
½ butternut squash, peeled and deseeded
1 onion, chopped
2 garlic cloves, peeled and chopped
700g mushrooms, shiitake and blue oyster, roughly chopped
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon miso paste
1 egg for egg wash
Salt and pepper to taste
Preheat oven to 400°c
Season and cover butternut squash in olive oil, place on baking sheet. Roast for 35 minutes until soft and cooked through.
While the squash is cooking, heat pan over medium heat and add olive oil - add the onions, garlic and a pinch of salt and pepper. Sautee for 10 minutes until soft. Add the mushrooms and cook for a further 10 minutes. Mix in rosemary, thyme, and miso paste. Cook through for another 3 minutes then add in chopped spinach.
Roll out the sheet of puff pastry onto a baking tray. Spoon 3 quarters of the mushroom mixture onto one side of the pastry, top with the butternut squash.
Tip: If your squash bottom is a bit round, cut the outside bit to level it and fill the hole where the seeds were with the extra bits of squash.
Top with the rest of the mushroom mixture and cover with the second roll of puff pastry over to form a whole wellington. Fold the edges in and crimp them down with a fork. Cut thin slits into the top of the wellington and brush with egg wash.
Cook for 25-30 minutes in the oven until golden and crispy.