Name: VEGETABLES WELLINGTON
Ingredients: 1 large butternut squash, cut into quarters, then each quarter cut into 4 - about 1" x 1" pieces; 1 lb fresh beets, unpeeled; 2 tbs olive oil; 28 oz frozen puff pastry (two 14oz packages); 1 1/4 cup baby spinach; 1 3/4 cup baby cheddar cheese; 2 1/4 cup vegetarian stuffing of your choice (Pepperidge Farm, Stove Top, etc); 1/2 tbs brown sugar; 1/2 tbs dried oregano; 1/2 tsp Sel Magique Spicy Blend; 1/3 tsp paprika; 1/3 tsp onion powder; 1/3 tsp black pepper; 1/3 tsp garlic powder; Recipe Here

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VEGETABLES WELLINGTON

Sliced to reveal a colorful mix of butternut squash, beets, and spinach - wrapped up in a flaky pastry, made more delicious with Sel Magique. This vegetarian dish will capture everyone's attention with its delicate flavors and tasty textures. Serve alone, or with a savory mushroom gravy that's also vegetarian. 🙂

Course: dinner

Cuisine: American

Keyword: vegetarian recipe

Servings:

Ingredients

1 large butternut squash, cut into quarters, then each quarter cut into 4 - about 1" x 1" pieces
1 lb fresh beets, unpeeled
2 tbs olive oil
28 oz frozen puff pastry (two 14oz packages)
1 1/4 cup baby spinach
1 3/4 cup baby cheddar cheese
2 1/4 cup vegetarian stuffing of your choice Pepperidge Farm, Stove Top, etc

Seasoning Mix

1/2 tbs brown sugar
1/2 tbs dried oregano
1/2 tsp Sel Magique Spicy Blend
1/3 tsp paprika
1/3 tsp onion powder
1/3 tsp black pepper
1/3 tsp garlic powder

Vegetarian Mushroom Gravy

Recipe Here

Instructions

Heat the oven to 350 degrees f. Arrange the squash in a roasting dish and the beets in another. Sprinkle the seasoning mix over the squash and drizzle oil over both. Roast for 25 mins.
Remove the squash and cover the beets with foil. Cook for 35 mins more, until the beets are tender. Set aside to cool, then peel and cut into wedges.
Turn the oven up to 425 degrees f. Take one third of the pastry and roll out to a 6" x 10" rectangle. Transfer to a parchment-lined baking sheet, prick with a fork and chill for 30 mins, then bake for 12-15 mins, until puffed and golden. Cool on a wire rack.
Put the spinach in a bowl, cover loosely with plastic film and microwave on High for 1-2 mins, until just wilted. Tip into a sieve and press with a potato masher, to remove excess liquid.
Return the cooked pastry to a parchment-lined baking tray. Arrange a layer of the spinach over it then spread over the beets. Spoon over the baby cheddar cheese.
Prepare the stuffing to directions, and shape into a long sausage shape and place along the center. Arrange the roasted squash in another layer, then finally top with the remaining spinach. Take 1/2 tsp of Magique Spicy Blend and sprinkle evenly over the spinach.
Roll out the remaining pastry into a large 9" x 14" rectangle
Brush the rim of the cooked pastry base with egg, then cover the whole thing with the pastry rectangle, pressing lightly around the stack to seal. Chill for at least 30 mins, or overnight if you’re preparing it ahead.
Heat oven to 400 degrees f and bake the Wellington for 40-45 mins, until golden.