this saturday, we made it out to the farmer’s market (which i rarely do. so early! so far!) and got soo much delicious, rad, seasonal, local produce. i used a bit of everything i bought in this dish. there’s a great mushrooms stand where you can get a mixed bag of portobellos, criminis, oyster, portabellini and enochi. this recipe calls for 3 kinds of mushrooms because i had them, but feel free to use crimini or portobello alone. this isn’t a meal to make if you’re hungry and in a hurry, but if you’ve got a bit of time, it is a pretty easy recipe.
1 delicata squash, cut lengthwise then into half-rounds
1 square puff pastry, defrosted overnight in the fridge
1 small red onion, sliced thin
1 portobello, diced large
5 crimini mushrooms, sliced
3 fresh oyster mushrooms, woody ends removed, then cut into medium sized pieces
1/4 c. white wine
5 cloves garlic, minced
4 leaves kale, veined, and chopped
1/4 c. almonds, chopped
1/2 crisp red apple of your choosing, diced
1/4 c. TVP bacon (optional, sounds trashy, tastes great. adds a nice smokiness)
Roast your squash at 400 until browned, flipping once (15-20 minutes). let cool then cut roughly, put aside in a mixing bowl.
in a pan, put enough oil to coat the bottom. saute your onion until translucent. put aside with squash. saute your mushrooms with a pinch of salt. when they’re halfway done, throw in the garlic. once they’re done, add wine and use a wooden spoon to scrape at the bottom and loosen any tasty treats that might be stuck. take off the heat and mix with the squash and onion. add kale, apple, nuts and bacon. season with fresh black pepper and salt, to taste.
roll out your puff pastry on a well floured countertop into a 16×16 inch square, or thereabouts. heap your filling into the centre and grab two corners of your dough. bring them towards then centre and press the seam between them with your fingers and then a fork, to seal. do the same with the other half, then seal the two sides in the same manner. brush with olive oil or melted butter and sprinkle generously with nutritional yeast and a few cracks of black pepper. bake until golden (20-30 minutes).