Recipe: Butternut Squash and Mushroom Wellington

I made this recipe today. I modified it a little. I halved it. Instead of a shallot I used some leeks (yay for Trader Joe's having bags of frozen leek slices for cheap) and a few leaves of swiss chard with the mushrooms because I didn't have quite enough mushrooms. I added some rosemary along with the thyme. And I did not flip over the pastry or put egg on it. After wrapping the filling parts of the pastry got thin, and I didn't think it was up to being flipped over and maintaining structural integrity.

Verdict: Good. The goat cheese and butternut squash combo is an especially winning one. However, really, puff pastry makes almost anything yummy.

I made egg noodles with cumin as a side and that was a bit of a mistake, it was what came to hand and not optimal. I think roasted brussel sprouts with almonds or some other kind of green veggie would have been better as a side.

I have also been on a pumpkin quick bread tear. But I have yet to find the dense and moist pumpkin bread I want, its all been very fluffy and sometimes kind of dry even. I think upping the fat is the next step. But if anyone out there has pumpkin bread recipes to recommend, let's have them please. Or apple cake recipes. I'm thinking of trying this apple upside down cake here, Ina get raves and I haven't made any of her recipes yet I don't think.