Butternut Squash and Mushroom Wellington
A rich, savory vegetarian Wellington made with roasted butternut squash, earthy mushrooms, and flaky pastry for a showstopping centerpiece. This french-inspired vegetarian (vegetarian) ready in about 75 minutes pairs cremini or button, sliced mushrooms, small, finely diced shallots, fresh, chopped thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 small, peeled and cubed (about 3 cups) butternut squash
- 12 oz, cremini or button, sliced mushrooms
- 2 small, finely diced shallots
- 1 tbsp, fresh, chopped thyme
- 2 tbsp olive oil
- 1 sheet, frozen puff pastry pastry
- 1 large, beaten eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
- Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté shallots for 2 minutes, then add mushrooms. Cook for 8-10 minutes until golden and tender, stirring frequently.
- Step 3: Stir in thyme, salt, and pepper. Add roasted squash and mix well. Set aside.
- Step 4: Roll out pastry on a floured surface, cut into a 10x14-inch rectangle. Brush with beaten egg, then spread the squash-mushroom mixture evenly over the pastry.
- Step 5: Fold the pastry over the filling, pleating the edges to seal. Brush the top with remaining egg wash, cut 3-4 slits in the top, and bake for 25-30 minutes until golden and crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Butternut Squash and Mushroom Wellington take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Butternut Squash and Mushroom Wellington?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, finely diced shallots from drying out.
Can I substitute ingredients in Butternut Squash and Mushroom Wellington?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Butternut Squash and Mushroom Wellington for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Butternut Squash and Mushroom Wellington vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
