Butternut Squash and Mushroom Wellington

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, savory vegetarian Wellington made with roasted butternut squash, earthy mushrooms, and flaky pastry for a showstopping centerpiece. This French-inspired vegetarian recipe, ready in about 75 minutes, pairs butternut squash, mushrooms, shallots 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.

Prep: 30 min Cook: 45 min Serves 6 French cuisine 410 cal/serving

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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

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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.