Tuesday, February 15, 2011
Since my family's favorite team just missed the Super Bowl this year, there wasn't too much excitement about who was playing. That being said, the food at the Super Bowl party was something I could get excited about. The guests who brought food to the party we attended brought an assortment of items for appetizers. I would have been happy just having those for dinner. The coffee table was covered with shrimp resting on remoulade-covered crostini, olive tapenade and goat cheese toasts, Chinese roasted eggplant, guacamole and chips, pate and crackers, and three types of cheese that I didn't touch because everything else was so enticing.
Since I was the only one who wouldn't be eating the meat at the party, I was told to bring a vegetable entree. I made this butternut squash and mushroom wellington for Thanksgiving, and it was so good I ate it for breakfast for a couple days after the holiday, so I decided it would be a good thing to make again. If I were the only one eating, I'd have delicious leftovers for the rest of the week. This recipe takes a little time, but it isn't difficult and it is worth it. Butternut squash sauteed in butter and maple syrup coupled with a mushroom and goat cheese mix all in puff pastry! Delish! Definitely try this at home.
From the New York Times, here is Melissa Clark's Butternut Squash and Mushroom Wellington:
4 tablespoons butter
1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon maple syrup
1/2 teaspoon chopped fresh thyme
1/8 teaspoon smoked sweet paprika or regular paprika
1/2 teaspoon kosher salt, or more to taste
2 garlic cloves, finely chopped
1 large shallot, finely chopped
3/4 pound cremini mushrooms, trimmed and roughly chopped
1/3 cup dry white wine
1/4 teaspoon ground black pepper
2 tablespoons chopped parsley
1 (14-to-16-ounce) package puff pastry
1 cup crumbled goat cheese
1 egg, whisked with 1/2 teaspoon water.
1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.
3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
4. On a lightly floured surface,
unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
Yield: 6 to 8 servings.