Butternut Squash and Apple WellingtonsButternut Squash and Apple Wellingtons
Butternut Squash and Apple Wellingtons
Butternut Squash and Apple Wellingtons
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Recipe - ShopRite of Greenwich
ButternutSquashandAppleWellingtons.jpg
Butternut Squash and Apple Wellingtons
Prep Time40 Minutes
Servings4
Cook Time30 Minutes
Calories498
Ingredients
2 tablespoons olive oil, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
4 (1 1/2-inch-thick) round slices peeled butternut squash
1 medium Granny Smith apple, halved, cored and finely chopped
1/4 cup finely chopped walnuts
1 tablespoon chopped fresh sage
1/3 cup whole berry cranberry sauce
1 tablespoon balsamic glaze
1/2 package (8.65 ounces) frozen puff pastry sheets, thawed as label directs
Directions

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir 1 tablespoon oil, cinnamon, salt, nutmeg and 1/4 teaspoon fresh ground black pepper. Brush squash with oil mixture and place on prepared pan; roast 40 minutes or until tender and starting to caramelize, turning once

 

2. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 10 minutes or until golden brown. Add apple, walnuts and sage; cook and stir 5 minutes or until apple is tender-crisp.

 

3. In small bowl, stir cranberry sauce and balsamic glaze

 

4. Gently roll puff pastry sheet into 12-inch square; cut into quarters. Leaving 1/2-inch border, spread cranberry sauce mixture over sheets; top with onion mixture. Place 1 squash round in center over onion mixture and fold corners of pastry up and over squash, overlapping on top of squash; pinch dough with fingers to seal seams and place, seam side down, on prepared pan. Diagonally score top of pastry several times in both directions with sharp knife; roast 30 minutes or until puff pastry is golden brown. Makes 4 Wellingtons

 

Nutritional Information
  • 27 g Total fat
  • 9 g Saturated fat
  • 0 mg Cholesterol
  • 460 mg Sodium
  • 69 g Carbohydrates
  • 9 g Fiber
  • 20 g Sugars
  • 7 g Added sugars
  • 8 g Protein
40 minutes
Prep Time
30 minutes
Cook Time
4
Servings
498
Calories

Shop Ingredients

Makes 4 servings
2 tablespoons olive oil, divided
Athena Cold Extracted Extra Virgin Olive Oil, 33.8 fl oz
Athena Cold Extracted Extra Virgin Olive Oil, 33.8 fl oz
$19.99$0.59/fl oz
1/2 teaspoon ground cinnamon
McCormick Ground Cinnamon, 2.37 oz
McCormick Ground Cinnamon, 2.37 oz
$3.49$1.47/oz
1/2 teaspoon kosher salt
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
$6.99$2.33/lb
1/4 teaspoon ground nutmeg
Bowl & Basket Ground Nutmeg, 2.1 oz
Bowl & Basket Ground Nutmeg, 2.1 oz
$2.29$1.09/oz
4 (1 1/2-inch-thick) round slices peeled butternut squash
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound
$3.87 avg/ea$1.29/lb
1 medium Granny Smith apple, halved, cored and finely chopped
Granny Smith Apple
Granny Smith Apple
$1.12 avg/ea$1.79/lb
1/4 cup finely chopped walnuts
Diamond of California Shelled Walnuts, 14 oz
Diamond of California Shelled Walnuts, 14 oz
On Sale!
$7.99 was $9.29$0.50/oz
1 tablespoon chopped fresh sage
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz
$0.99$3.96/oz
1/3 cup whole berry cranberry sauce
Wholesome Pantry Organic Whole Berry Cranberry Sauce, 14 oz
Wholesome Pantry Organic Whole Berry Cranberry Sauce, 14 oz
$2.69$0.19/oz
1 tablespoon balsamic glaze
Alessi Premium Traditional Balsamic Reduction, 8.5 fl oz
Alessi Premium Traditional Balsamic Reduction, 8.5 fl oz
$5.99$0.70/fl oz
1/2 package (8.65 ounces) frozen puff pastry sheets, thawed as label directs
Pepperidge Farm Puff Pastry Sheets, 2 count, 17.3 oz
Pepperidge Farm Puff Pastry Sheets, 2 count, 17.3 oz
$6.49$0.38/oz

Nutritional Information

  • 27 g Total fat
  • 9 g Saturated fat
  • 0 mg Cholesterol
  • 460 mg Sodium
  • 69 g Carbohydrates
  • 9 g Fiber
  • 20 g Sugars
  • 7 g Added sugars
  • 8 g Protein

Directions

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir 1 tablespoon oil, cinnamon, salt, nutmeg and 1/4 teaspoon fresh ground black pepper. Brush squash with oil mixture and place on prepared pan; roast 40 minutes or until tender and starting to caramelize, turning once

 

2. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 10 minutes or until golden brown. Add apple, walnuts and sage; cook and stir 5 minutes or until apple is tender-crisp.

 

3. In small bowl, stir cranberry sauce and balsamic glaze

 

4. Gently roll puff pastry sheet into 12-inch square; cut into quarters. Leaving 1/2-inch border, spread cranberry sauce mixture over sheets; top with onion mixture. Place 1 squash round in center over onion mixture and fold corners of pastry up and over squash, overlapping on top of squash; pinch dough with fingers to seal seams and place, seam side down, on prepared pan. Diagonally score top of pastry several times in both directions with sharp knife; roast 30 minutes or until puff pastry is golden brown. Makes 4 Wellingtons