Butternut Squash Wellington
Recipe from the “B-Fine and Cook & Style Restaurant” at the Lifestyle Resort Zum Kurfürsten on the Moselle. Freshly grated butternut squash, ricotta, puff pastry, and aromatic herbs - perfect for fall and winter!
Ingredients
- 1 tbsp olive oil (organic)
- 1 onion minced
- 300 g butternut squash (organic) finely minced or grated
- 4 tbsp fresh herbs of your choice minced
- 160 g Ricotta
- 375 g puff pastry
- 1 egg (organic) whisked
- nigalla seeds (optional)
side dish
- chutney
- salat
Instructions
- Peel the squash and finely mince or grate it.
- Fry the onion in olive oil
- Add the squash and herbs and cook
- Add ricotta with salt and pepper and let cool
- Roll out puff pastry. Put the filling on one side, fold along the longer side, and press the edges
- Cut/prick the top and brush with egg and sprinkle with black cumin
- Bake in the oven at 180°C (356°F) for about 30 minutes.