New York Times
Butternut Squash and Mushroom Wellington
Author:Melissa Clark
16 Ingredients
1 hour 15 mins
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
Serves
1
Serves
1
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