How To Make Squash & Blue Cheese Wellington
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Serves:
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into small cubes
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 sheet of puff pastry, thawed
- ½ cup crumbled blue cheese
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on the prepared baking sheet and roast for 20 minutes, until tender.
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Roll out the puff pastry into a rectangle, about ¼ inch thick.
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Spread the roasted butternut squash over the lower half of the puff pastry, leaving a border around the edges.
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Sprinkle the crumbled blue cheese evenly over the butternut squash.
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Fold the top half of the puff pastry over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
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Brush the top of the wellington with the beaten egg.
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Transfer the wellington to the prepared baking sheet and bake for 25-30 minutes, until golden brown and crispy.
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Allow the wellington to cool for a few minutes before slicing.
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Serve hot and enjoy!
Nutrition
- Calories : 365kcal
- Total Fat : 21g
- Saturated Fat : 9g
- Cholesterol : 59mg
- Sodium : 463mg
- Total Carbohydrates : 30g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 11g
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