Bursting with vibrant colors and flavors, this flaky puff pastry is filled with a medley of roasted vegetables, mushrooms, and savory herbs. This vegetarian masterpiece is sure to impress even the most discerning palates at your holiday table.

Quick Info

⏱️ 180 min • 🍽️ 12 servings • ⭐ 86%

Nutrition

405 cal • 11g protein • 54g carbs • 19g fat

Tags

[Healthy] • [Vegetarian] • [Appetizers] • [Desserts] • [Dinner] • [Under 1 Hour] • [High-Fiber] • [European]

Ingredients

• 3 cups small diced butternut squash
• Olive oil, to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 14-ounce can red kidney beans, rinsed and drained
• 1 cup chestnuts, shelled, roasted, and halved
• 2 tablespoons unsalted butter
• 1 medium shallot, minced
• 1 8-ounce package cremini mushrooms, cleaned and finely chopped
• 1 tablespoon dried thyme
• 4 cloves garlic, minced, divided
• 2 9-ounce packages of frozen spinach, defrosted and squeezed dry of excess liquid
• Juice of ½ lemon
• Zest of ½ lemon
• ⅛ teaspoon ground nutmeg
• 1 small white onion, small diced
• 1 medium carrot, small diced
• 2 tablespoons chopped fresh sage
• 1 tablespoon balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 cups white bread, torn, loosely packed
• ¼ cup vegetable stock
• 1 16-ounce package of puff pastry (2 sheets)
• 6-8 whole roasted red peppers, cut to lay flat and dried of any excess liquid
• 1 large egg, beaten

Instructions Preview

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, drizzle the butternut s…
3. On another baking sheet, spread out the ki…

…and 17 more steps

---

Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful