Butternut Squash Wellington | Gordon Food Service
Slice off the neck of the squash, and peel the round bottom piece with a knife. Divide the bottom piece in half, top to bottom and remove the seeds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.ca.
Ingredients
- 1 ct. Butternut Squash
- 6 oz. Extra Virgin Olive Oil
- 2 ct. Gordon Choice Large Eggs, shell on
- 1 ct. Gordon Choice Vegan Friendly Puff Pastry
- 3 ct. Broccoli Crown, divided into pieces
- 5 ct. Cipollini Onions
- 1 tsp. Gordon Choice Rosemary
- ¼ tsp. Garlic, chopped
- 1 tsp. Parsley
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