Butternut Squash and Mushroom Crumble Wellington
1 sheet of puff pastry
1 butternut squash (long neck)
3 1/2 tablespoons olive oil
1 medium onion, diced
3 cloves of garlic, diced
1 package of Lion’s Mane Mushroom Crumble
1 teaspoon fresh thyme, diced (plus a few sprigs)
1/2 teaspoon dried thyme
1 tablespoon almond milk
1 tablespoon maple syrup
1/2 teaspoon fresh thyme, diced
1/2 teaspoon fresh rosemary, diced
1/4 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/4 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Generous sprinkle of salt and pepper (plus more for seasoning)
1/2 teaspoon miso paste
1/4 teaspoon turmeric
Pinch of pepper
1/2 teaspoon water
3-5 drops liquid smoke (optional)
- Preheat the oven to 425 then place the whole butternut squash on a baking tray and into the oven to cook for 55-60 minutes. Remove from the oven and let cool while you prepare the rub and filling. (To expedite the process roast and do step 4 the day before)
- Make the dry rub and wet rub by mixing the corresponding ingredients together in separate bowls then set aside.
- Add 1/2 tablespoon olive oil to a skillet over medium high heat then add the onion, give them a sprinkle of salt and pepper and saute for 3-5 minutes. Add the garlic, lion’s mane mushroom crumble, and thyme to the pan then cook for 2-5 minutes.
- Once the butternut squash is cool to the touch you can begin peeling the skin. The easiest way we found is to cut the stem and the section where the seeds are off, so you are left with just the neck (save the seeds and the bottom half). Peel the skin off by hand or use a paring knife to gently remove the skin.
- Place peeled butternut squash on a plate or baking sheet then rub 1 tablespoon olive oil onto the squash making sure to cover it fully. Sprinkle the dry rub evenly onto the squash making sure to cover it as best as you can.
- Heat a heavy frying pan over medium high heat. Add the remaining olive oil to the pan and carefully add the seasoned squash. Sear each side of the squash until it is browned. Then set aside on a plate.
- Brush on the wet rub and evenly coat the squash with the rub.
- Spread half of the filling onto a plate then roll the butternut squash around. Use your hands to press the filling onto the squash so that the filling sticks to the squash.
- Assemble the wellington by rolling out the puff pastry on a sheet of parchment paper until it’s about 25 cm x 30 cm. Using the rest of the filling spread it in the centre of the puff pastry making an even layer for the butternut squash to sit on.Make sure to leave a border of a few centimeters on both sides so you can fold the puff pastry over the squash. Place the butternut squash in the middle on the layer of filling. With any leftover filling try to press it onto the squash and in and around the squash.
- Fold over the edge furthest away from you on top of the squash then do the same with the edge closest to you. Make sure that the puff pastry overlaps in the middle and covers the squash. With the end sides you can fold them in and under like a present.
- Mix the almond milk and maple syrup together then brush it all over the wellington. Take a sharp knife and make three slits at the top of the wellington. Place the wellington in the fridge to chill for 20-30 minutes.
- Bake at 400 for 20-22 minutes or until the wellington is golden.
1 hr & 35 minutes
2 hr & 10 minutes