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Butternut Squash and Wild Mushroom Wellington in Puff Pastry

Butternut squash mushroom Wellington pairs roasted squash and browned wild mushrooms with crisp, flaky puff pastry. The filling is chilled before wrapping, then baked until deeply golden and crisp.
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Prep Time 25 minutes
Cook Time 1 hour 24 minutes
Cooling and resting 40 minutes
Total Time 2 hours 29 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1.5 lb butternut squash peeled, seeded, and cut into 1/2-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 12 oz wild mushroom blend finely chopped
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1 tbsp thyme fresh leaves
  • 0.5 cup panko breadcrumbs
For the pastry
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Make the filling
  1. Preheat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the squash with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  4. Spread the squash in a single layer and roast for 25–30 minutes, until tender and browned at the edges.
  5. While the squash roasts, heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  6. Add the mushrooms and cook for 10–14 minutes, stirring often, until their liquid has evaporated and they are browned.
  7. Add the shallots, remaining salt, and remaining pepper and cook for 3 minutes.
  8. Stir in the garlic and thyme and cook for 1 minute.
  9. Transfer the squash to a plate.
  10. Reduce the oven temperature to 400°F.
  11. Remove the skillet from the heat and stir in the panko.
  12. Gently fold in the squash.
  13. Spread the filling on a plate and refrigerate until completely cool, about 30 minutes.
Assemble and bake
  1. Let the baking sheet cool, then line it with fresh parchment.
  2. On another large piece of parchment, arrange the pastry sheets side by side, overlapping them by 1 inch.
  3. Press the seam together and roll the pastry into a 12x16-inch rectangle.
  4. Shape the cooled filling into an 11-inch-long, compact log down the center of the pastry.
  5. Beat the egg with the water.
  6. Brush one long edge of pastry with egg wash.
  7. Fold the opposite edge over the filling, overlap with the brushed edge, and press to seal.
  8. Fold the ends under and place the Wellington seam-side down on the lined baking sheet.
  9. Brush the top and sides with the remaining egg wash.
  10. Cut a few shallow diagonal slashes in the pastry.
  11. Bake at 400°F for 35–45 minutes, until the pastry is deeply golden and crisp.
  12. Rest the Wellington for 10 minutes before slicing.

Notes

For cleaner slices, let the filling cool completely before wrapping. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended after baking because the pastry can soften. For a gluten-free variation, use gluten-free puff pastry and breadcrumbs.