Butternut Squash and Mushroom Wellington

• Vegetarian

• Produce

  • 1 Butternut squash 1 1/4 pounds, small
  • 3/4 lb Cremini mushrooms
  • 2 Garlic cloves
  • 2 tbsp Parsley
  • 1 Shallot, large
  • 1/2 tsp Thyme, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Maple syrup

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 Flour
  • 1/2 tsp Kosher salt
  • 1/8 tsp Paprika or regular paprika, smoked sweet

• Bread & Baked Goods

  • 1 (14-to-16-ounce package Puff pastry

• Dairy

  • 4 tbsp Butter
  • 1 cup Goat cheese

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on cooking.nytimes.com