Holiday Vegetable Wellington Recipe by Tasty
"Here's what you need: butternut squash, olive oil, kosher salt, freshly ground black pepper, red kidney bean, chestnut, unsalted butter, medium shallot, cremini mushroom, dried thyme, garlic, frozen spinach, lemon juice, lemon zest, ground nutmeg, small white onion, medium carrot, fresh sage, balsamic vinegar, dijon mustard, white bread, vegetable stock, puff pastry, red pepper, large egg..."
INGREDIENTS
•
3 cups small diced butternut squash
•
Olive oil, to taste
•
Kosher salt, to taste
•
Freshly ground black pepper, to taste
•
1 14-ounce can red kidney beans, rinsed and drained
•
1 cup chestnuts, shelled, roasted, and halved
•
2 tablespoons unsalted butter
•
1 medium shallot, minced
•
1 8-ounce package cremini mushrooms, cleaned and finely chopped
•
1 tablespoon dried thyme
•
4 cloves garlic, minced, divided
•
2 9-ounce packages of frozen spinach, defrosted and squeezed dry of excess liquid
•
Juice of ½ lemon
•
Zest of ½ lemon
•
⅛ teaspoon ground nutmeg
•
1 small white onion, small diced
•
1 medium carrot, small diced
•
2 tablespoons chopped fresh sage
•
1 tablespoon balsamic vinegar
•
2 tablespoons Dijon mustard
•
2 cups white bread, torn, loosely packed
•
¼ cup vegetable stock
•
1 16-ounce package of puff pastry (2 sheets)
•
6-8 whole roasted red peppers, cut to lay flat and dried of any excess liquid
•
1 large egg, beaten
Comments & Reviews
Just A Pinch Sweepstakes