This recipe is an adaptation of two recipes that each had something that I needed! “The New York Times version” had butternut squash, wine, and cheese, but it wasn’t vegan. The “Delicious Everyday” recipe had the ONIONS! But it didn’t have the butternut squash, white wine, or the cheese! Trust me on this. Also, it was her beautiful photograph that inspired me to make this amazing dish! I have included the link to the cheese that I am making. If you have a Whole Foods nearby, or are lucky enough to have access to Kite Hill or Miyoko’s Creamery cheeses at your local grocery, then by all means, go for it!
- 1 small butternut squash (1 1/4 pounds or 18 oz), peeled, seeded and cut into 1/2-inch cubes (You can buy fresh pre-cut in many groceries!)
- 4 Tbsp Vegan Butter
- 1 tsp maple syrup
- ½ tsp chopped fresh thyme
- ⅛ tsp smoked sweet paprika or regular paprika
- ½ tsp kosher salt, or more to taste
- 3 large onions, peeled and chopped
- 3 Tbsp olive oil
- Salt and pepper to taste
MUSHROOMS & SPINACH:
- ¾ pound cremini mushrooms, trimmed and roughly chopped
- 2 garlic cloves, finely chopped
- 300 g baby spinach (10 1/2 Oz)
- 1 Tbsp Dijon mustard
- Salt and pepper to taste
- ⅓ cup dry white wine
- ¼ tsp ground black pepper
- 2 Tbsp chopped parsley
- 1 (14-to-16-ounce) package puff pastry
- 1 cup crumbled vegan goat cheese (go here to make your own)
- Vegan egg wash (see below)
- Preheat a very large skillet over Medium-high heat; add 2 tablespoons butter (the other 2 Tbsp will be for the mushrooms). 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 tsp salt; cook one minute. Scrape mixture into a bowl.
- Place a large frying pan over a low to medium-low heat. Add the ½ Tbsp of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t burn.
- Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
- Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic, cook 1 minute. Add the mushrooms and ½ tsp 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.
- On a lightly floured surface, unwrap the puff pastry. Cut into 2 “5-by-15-inch” rectangles. Spread onions, mushrooms and spinach on each pastry rectangle, leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Spread the Dijon mustard over the mushrooms and season well with salt and pepper. 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).
- Brush the exposed borders of dough on each rectangle with 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 wash. Bake until they are puffed, golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
VEGAN EGG WASH
- 1 Tbsp Coconut Oil
- 1/2 tsp maple syrup