Imagine this veggie-filled Herbed Butternut Squash Wellington at the center of your Thanksgiving spread. It’s going to be the talk of the table!
- ½ butternut squash, peeled, seeds removed, and diced into ½-inch cubes (about 3 cups)
- 4 cups Brussels sprouts, quartered
- 2 shallots, finely chopped
- 1 tablespoon olive oil
- Pinch of salt
- Few twists of black pepper
- ½ cup French lentils
- 1½ cups vegetable broth
- ½ teaspoon soy sauce
- 1 teaspoon maple syrup
- Pinch of paprika
- ½ cup raw walnuts, finely chopped (swap sunflower seeds for nut-free)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1½ tablespoons whole wheat flour
- 2 puff pastry sheets, thawed
- Mushroom gravy, for serving
- Preheat oven to 400F degrees. Combine the butternut squash, Brussels sprouts, and shallots on a large baking sheet. Drizzle with olive oil and season with salt and black pepper; toss to combine.
- Roast the veggies for 30 minutes, or until tender and slightly caramelized. Remove the veggies from the oven and set aside. Leave your oven on.
- Meanwhile, make the lentils. Combine the French lentils and vegetable broth in a saucepan and bring to a rapid simmer over medium heat. Cover and reduce the heat to maintain a gentle simmer until lentils are tender, about 20 minutes.
- Mix the soy sauce, maple syrup, and paprika together in a small bowl. Set aside.
- Drain any excess broth from the lentils and transfer them to a large mixing bowl along with the roasted veggies, walnuts, and fresh herbs. Drizzle in the soy sauce/maple syrup mixture and sprinkle in the whole wheat flour. Stir until well combined and slightly sticky.
- Unwrap one of the puff pastry sheets and roll into a slightly larger rectangle, about 12 inches wide by 15 inches long. Make two vertical slits at the top of the puff pastry sheet and two vertical slits at the bottom one third of the way in from each side, about 1 inch long (see photo above).
- Then, make four diagonal cuts from the end of each slit to the edge of the puff pastry sheet (again, it’s easier to demonstrate in a photo! Just scroll up to view the cuts). Remove the little triangle cutouts.
- Finally, make diagonal slits all the way down the puff pastry sheet on both sides, about 1 inch wide. Pile half of the filling into the middle of the puff pastry and form into a rectangular mound with your hands.
- Fold the top edge of the puff pastry up and over the filling. Then, begin to braid the puff pastry by folding the strips on top of one another in an alternating pattern. Once you reach the bottom, fold the bottom edge up and over the filling and press the ends to stick.
- Brush the wellington with olive oil and sprinkle with more thyme leaves. Repeat with the other puff pastry and the other half of the filling. Bake for 25 to 30 minutes, until the puff pastry is golden and fluffy.
- Transfer the Herbed Butternut Squash Wellington to a platter and slice. We highly recommend serving it with a drizzle of mushroom gravy!
Recipe yields two wellingtons; each serves about 4. Nutrition information does not include mushroom gravy.