Pumpkin wellington
Ingredients for 6 servings:
around 1 kg of butternut squash
1 onion
5 garlic cloves
around 10 g of sage leaves
1 sprig of rosemary
200 g spinach
100 g dried cranberries
100 g Kalamata olives
75 g walnuts or pecans
65 g breadcrumbs
3 sheets of frozen puff pastry
oil
butter
balsamic glaze
Preparation:
- Remove the puff pastry from the freezer. Peel the pumpkin, cut off the thicker part, and bake it in the oven at 190°C for 20 minutes, until it becomes soft.
- Prepare the filling. Sauté the onion in butter until golden brown, then add the garlic, followed by the herbs, salt, and pepper. Next, add the chopped cranberries, nuts, and olives, and continue sautéing. Finally, add the spinach (it’s recommended to add it in batches) and cook until the spinach wilts. At the end, add half of the breadcrumbs, mix, and let the filling cool. The breadcrumbs will help absorb the moisture from the filling, ensuring the pastry doesn’t become soggy and bakes evenly.
- Lay out the puff pastry and roll it into a larger rectangle. Sprinkle breadcrumbs on top and add the filling, forming a rectangle in the center of the pastry. Place the partially cooked pumpkin on top and brush it with balsamic vinegar. Wrap the pumpkin and filling in the pastry, make a few cuts on the surface, and brush it with egg wash.
- Bake at 200°C for about 50 minutes.
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