Some vegetarian Wellington of sorts

1 Golden Nugget squash (or winter squash of choice). Deseeded, peeled, cut into 1/2” cubes

4-6 turnips, peeled, cut into small cubes

1 lb mushrooms (button style of choice, cremini, white, mini bellas, etc.), cut into quarters.

1 cup farro

2 cups vegetable broth

1 medium yellow onion, diced

2-3 cloves garlic, minced

1/3 cup roasted unsalted nuts (pistachios, pecans, walnuts, etc.). Chopped a bit if whole. If not roasted, toast in a pan for 2-3 min

thyme

sage

olive oil

salt

pepper

3 frozen puff pastry sheets, thawed for 40 min or so.

1/4 cup all purpose flour plus some for dusting

2 - 3 tbs melted, unsalted butter.

1. Pre-heat oven to 425

2. Rinse farro and add to broth in a small pan on the stove. Heat to boiling, cover, and reduce to a very light simmer. Simmer for 17-20 minutes or until done. Farro should be “al dente”. Remove from heat, and stir. Let farro sit in any remaining broth and cool while finishing remaining work.

3. Line 2 baking sheets with parchment paper

4. Toss the turnips with olive oil, salt and pepper, and place on parchment paper. Roast in oven for 15-20 minutes until soft. Remove to a bowl.

5. Toss squash with olive oil, chopped fresh sage or rubbed sage, salt and pepper. Place on parchment paper and roast along with turnips until just starting to brown on edges and get soft. Remove to a 2nd bowl.

6. Toss mushrooms with thyme, salt, pepper and olive oil. Place on a clean sheet of parchment paper and roast in oven for 20-30 minutes until they’ve reduced.

7. In a large pot, heat olive oil until just simmering. Sauté onion in oil until transluscent.

8. Add garlic to pan and sauté for 30 seconds, just until the edge has been taken off the garlic and the oil has been infused with its flavor.

9. Remove from heat.

10. Add farro and stir well.

11. Add in vegetebles and fold them in gently, trying not to crush any of the veggies.

12. Add in nuts and toss.

13. Taste and adjust salt, pepper.

14. Add 1/4-1/3 cup of flour and toss. Set pan aside.

15. Roll out the 3 pastry puffs until they are about 12 or so inches long and wide.

16. Place one puff on parchment paper on a sheet pan.

17. Add 1/3 of the farro mixture across the middle of the puff pastry. Top with a bit salt and some pepper.

18. Fold the 2 sides of the pastry over the top, and join the sides to encase the filling. Roll up and/or crimp the ends underneath the filled pastry.

19. Repeat with the other 2 puff pastries, placing them alongside the other one on the parchment paper on the sheet pan. Leave about 1 inch between the pastries.

20. Brush the outsides of the pastry with the melted butter, covering entirely.

21. Slice some diagonal vent holes in the pastry, about 1/2 inch apart.

22. Bake in an oven at 400 degrees for 25-35 min or a bit longer, until pastry is puffed and golden brown throughout.

23. Remove, let cool for a few minutes, and slice with a bread knife.

Variations:

• Try well drained feta cheese as an addition to the veggies.

• Cook some greens to add (spinach, kale, been greens, etc.)

• Vary herbs

• Try adding beans instead of nuts