INGREDIENTS
1 cup
1/2" diced butternut squash
5 oz
Baby spinach
8 oz
Button mushrooms
2 cloves
Garlic
3
Portobello mushrooms
1 tsp
Rosemary, fresh leaves
1
Shallot, large
1
bunch Thyme, fresh
2 tbsp
Olive oil, extra virgin
1/2 cup
Walnuts
1
package Aussie bakery vegan puff pastry
3 tbsp
Plant-based milk, plain