Description
A delicious and creamy butternut squash and mushroom filling encased in flaky, dairy-free puff pastry for a comforting dish.
Ingredients
Scale
- 2 tablespoons plant-based butter
- 1 medium shallot, finely chopped (about 1/2 cup)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 (14-oz) can full-fat coconut milk
- 4 cups diced butternut squash (1/2-inch pieces)
- 8 ounces sliced mushrooms
- 1 cup frozen peas
- 1 medium bunch curly kale, stems removed and leaves torn
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon chopped fresh sage
- 1 teaspoon lemon zest
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons salt, or to taste
- Black pepper, to taste
- 12 ounces dairy-free puff pastry, thawed
- 2 tablespoons unsweetened non-dairy milk
Instructions
- In a large pot, melt butter and cook shallot for 5 minutes. Add garlic then flour; cook for 1 minute.
- Slowly whisk in broth. Add coconut milk, squash, mushrooms, peas, kale, rosemary, and thyme. Simmer for 20 minutes.
- Remove from heat. Stir in sage, lemon zest, paprika, salt, and pepper.
- Preheat oven to 400°F. Spoon filling into six ramekins.
- Top each with puff pastry square. Vent and brush with milk.
- Bake for 20 minutes or until golden. Rest for 5–10 minutes before serving.
Notes
- This dish can be adapted with other seasonal vegetables as well.
- For a spicier kick, consider adding red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg