When it comes to show-stopping holiday dinners or a festive gathering, there’s always that one dish that makes everyone stop in their tracks and say, “What is that?” Enter the Squash Wellington—a stunning, savory masterpiece that’s sure to steal the spotlight at your next dinner party or special occasion. This dish takes the classic Wellington concept, traditionally made with beef, and gives it a plant-based twist that will wow both herbivores and omnivores alike. With layers of roasted butternut squash, sautéed shallots, earthy mushrooms, toasted walnuts, and delicate herbs, all wrapped up in flaky, golden puff pastry, every bite is like a warm hug for your taste buds.
The secret to this Squash Wellington’s irresistible flavor lies in its perfectly balanced filling. Roasted butternut squash brings a rich, naturally sweet flavor that’s complemented by the savory depth of garlic, shallots, and fresh thyme. But it’s the mushrooms that really elevate this dish, creating a satisfying, umami-packed bite that pairs beautifully with the nutty crunch of walnuts and the aromatic notes of fresh sage. The result is a filling that’s both hearty and flavorful, with just the right amount of texture to make each mouthful a joy. Whether you’re making it for a cozy dinner or a holiday feast, this dish promises to be the ultimate crowd-pleaser.
Butternut squash may be the star of the show, but the puff pastry is the supporting act that brings everything together in an elegant, golden-brown package. As the Wellington bakes, the pastry puffs up to create a flaky, buttery crust that contrasts perfectly with the tender filling inside. Brush it with a little non-dairy milk before baking, and you’ll have a beautiful, golden finish that’s as Instagram-worthy as it is delicious. Serve this Squash Wellington alongside a crisp green salad, roasted vegetables, or even a decadent mushroom gravy, and you’ll have a meal that feels as luxurious as it looks, but without the stress. So, roll up your sleeves, fire up the oven, and get ready to create a dish that will leave everyone asking for the recipe.
Ingredients
Butternut squash – about 3 lbs
3 shallots
14 oz. mushrooms, diced
¼ cup dry white wine
5 garlic cloves
1 ½ tsp fresh thyme, minced
1 tsp fresh sage, minced
1 Tbsp soy sauce or tamari
1 Tbsp Dijon mustard
2 large handfuls greens, like kale with stems removed or spinach
¾ cup walnuts
3 Tbsp olive oil
2 Tbsp non-dairy milk
1 box puff pastry dough
½ tsp salt, plus more to taste
½ tsp pepper, plus more to taste
Directions
Preheat oven to 425°.
Trim stem and bulbous section off squash. Peel solid part and cut in half lengthwise. Peel/clean/chop bulbous section, put olive oil on all squash. Add salt/pepper and roast ½ hour on a parchment-line sheet pan.
Add walnuts to sheet pan and roast everything 5 minutes more. Remove tray to cool.
To a sauté pan, add 1 Tbsp olive oil and shallots. Cook for two minutes, add garlic and cook one minute more. Add mushrooms and fresh herbs, cook until soft. Stir in soy sauce, Dijon and white wine. Allow to cook down. Remove from heat and set aside.
Add 2-3 Tbsp water to sauté pan with greens and pinches of salt/pepper. Cover pan and allow greens to steam. Remove once soft. Allow to cool, squeeze out excess liquid and coarsely chop.
Once everything has cooled, add roasted squash chunks (leave out two long pieces), walnuts, mushrooms and greens to a food processor. Pulse to combine and break down slightly – you want something with texture where you can see bits of the individual ingredients. Add salt/pepper to taste.
Roll out puff pastry on parchment-lined sheet pan. Spoon 2/3 of the filling mixture in a rectangular shape about 4 inches wide and about two inches longer than the squash pieces on either end. Also allow for several inches of filling-free border on the long ends. Lay two long pieces of squash together, slightly offset, on rectangle of filling.
Put remaining 1/3 filling mixture on top and around the long squash pieces, filling in gaps.
Roll out the second piece of puff pastry, place it atop everything. Seal edges by pressing down with your fingers.
Trim off any extra pastry on the ends so there’s just a small border. Seal/crimp with a fork.
Make several small cuts to the top of the wellington so moisture can escape. Brush with non-dairy milk and bake 40-50 minutes until pastry is puffed and golden.
Fun to make, since you build them top-down! While they bake, the pastry puffs up nice and crispy.
Ingredients
1 box puff pastry
1 egg plus 2 tsp water, beaten
3-4 Tbsp olive oil
½ cup shredded Parmesan cheese
½ onion, thinly sliced
1 tsp fresh thyme, minced
3 cloves garlic, finely minced
1 Delicata squash, cut in half lengthwise and cleaned
½ cup goat cheese, herbed/plain or combo
Salt/Pepper Optional: 4 slices prosciutto and fresh herbs for serving
Directions
Preheat oven to 400°. Line a sheet pan with parchment.
Cut Delicata halves into half-moons about ¼ – 1/3 inch thick.
Cut puff pastry into six rectangles. Drizzle a little olive oil in six equidistant areas smaller than the puff pastry pieces. Sprinkle salt, pepper and minced thyme.
In each spot, lay down 5-6 Delicata pieces, then onion slices and garlic bits. Give everything a little more salt/pepper if desired.
Spoon about 1 ½ Tbsp of cheese over each pile of filling. Lay pieces of pastry dough over the top of the ingredients arranged on the parchment so there’s an edge of dough that serves as a border. Crimp pastry with a fork, brush with egg wash, sprinkle with Parmesan. Repeat.
Put prosciutto on a separate lined sheet pan. Bake both pastries and prosciutto about 20 minutes. Pastries will be puffed and golden. Let everything cool. Using a large spatula, flip over pastries and top with crumbled prosciutto and fresh herbs before serving.
Muhammara is a Middle Eastern walnut and roasted red pepper dip that’s all sorts of savory, sweet, slightly smoky, and just enough spicy! It’s like romesco sauce.
This recipe is easy to make, and you can make it even easier if you use roasted red peppers from a jar. Serve with warm pita as part of a Mezze platter, top your grilled fish or chicken or spread it on your sandwiches. And, it’s a great recipe to make when celebrating BriarPatch’s Love Local Month (September) since it’s the perfect opportunity to use local ingredients like Calolea Olive Oil and Warren & Co. Sourdough Pita and crackers.
Learn more about this dish in our The Union article.
Ingredients
2 red bell peppers
4 Tbsp extra virgin olive oil, divided
4 oz walnuts, toasted
1 garlic clove
2 ½ Tbsp tomato paste
¼ tsp lemon juice
½ cup breadcrumbs
1 Tbsp tahini
2 Tbsp pomegranate molasses
1 tsp Aleppo pepper, or 2/3 tsp sweet paprika and 1/3 tsp cayenne pepper
½ tsp cumin
½ tsp sumac
½ tsp salt
Fresh mint, for garnish
Directions
Preheat oven to 425°. Line an edged sheet pan with parchment paper.
Brush bell peppers with 1 Tbsp olive oil. Place on sheet pan and roast for 30 minutes or so, turning them over 1-2 times.
Remove peppers from oven and place in a bowl and cover with plastic wrap for a few minutes. When cool enough to handle, peel peppers and remove seeds. Slice peppers into small strips.
In a large food processor, combine the roasted red pepper strips with 3 Tbsp olive oil, garlic, lemon juice, walnuts, tomato paste, breadcrumbs, pomegranate molasses, Aleppo pepper, tahini, cumin, sumac and salt. Blend into a smooth paste. Adjust seasonings to taste.
Transfer to a serving bowl. Can refrigerate for several days, bring to room temperature before serving.
When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh mint, if you like. Serve with pita bread or pita chips. Enjoy!
Fresh apples and brie lovingly enfolded in croissant dough and baked to tender, flaky perfection…and start to finish it takes only about 20 minutes! The key is making sure the dough fully wraps the brie and keeps it from oozing out while cooking.
Ingredients
1 package crescent rolls, like Immaculate
4 oz. Brie cheese, cut into eight pieces about the size of an apple slice
1 Granny Smith, Gala or Honeycrisp apple, peeled/cored
1 egg plus 1 Tbsp water and a pinch of salt
Optional: ¼ cup sliced almonds
Directions
Preheat oven to 375°. Line a rimmed sheet pan with parchment and set aside.
Unroll dough and separate into crescents.
Place two apple slices on the top and bottom of a brie piece, then put the stack in the middle of the wide end of a dough triangle, a little from the back edge. Fold the dough towards and around the stack to partially encase it.
Roll the wide end towards the triangle point, securing dough to prevent holes where the brie might ooze out. Roll to the end of the point and press gently to seal everything. Put on lined sheet pan and repeat, giving even spacing of about 2 inches between each roll.
Beat egg and whisk in water and salt. Paint onto rolls. Sprinkle on sliced almonds (if using) and press gently so they stick.
Bake for 10 minutes or until golden brown. Serve warm.
