Vegetarian Wellington

This Thanksgiving, I decided to make a vegetarian Wellington and it came out amazing! The lemon definitely made the dish.

1 frozen puff pastry (make sure to plan for 40 min to let thaw)
1 butternut squash- peeled and chopped
3 cups spinach
a tsp on garlic
pepper to taste
1/2 of the juice from a large lemon
3 tbspn of butter

Saute for about 20 everything but the puff pastry.
After squash is soft, with a spatula, mash the ingredients very well so that the squash is thin.
Stuff puff pastry with the veggie puree. Wrap. Take 1 egg (beaten) and paint the top of the pastry. Bake for about 20 min at 375 degrees (check every 5 min to make sure it does not overcook).
Take out when golden brown. You may have to rotate the baking sheet a couple times to make sure cooking is even.

Say yum!