BUTTERNUT SQUASH PUFF PASTRY RECIPE RECIPES

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BUTTERNUT SQUASH, FETA AND CHILLI PUFF PASTRY ROLLS RECIPE ...



Butternut squash, feta and chilli puff pastry rolls recipe ... image

Food writer Sabrina Ghayour shares a recipe from her vegetarian and plant-based cookbook 'Bazaar': butternut squash, feta and chilli puff pastry rolls.

Provided by Sabrina Ghayour

Yield Serves 8

Number Of Ingredients 12

1kg butternut squash (unpeeled), halved and deseeded
olive oil
2 teaspoons chilli flakes
1 teaspoon ground cinnamon
1 fat garlic clove, crushed
200g feta cheese, crumbled
1 small packet (about 30g) of flat leaf parsley, finely chopped
1 x 320g ready-rolled all-butter puff pastry sheet
1 egg, beaten
1 teaspoon nigella seeds
Maldon sea salt flakes and freshly ground
black pepper

Steps:

  • Preheat the oven to 210ºC (190ºC fan), Gas Mark 6½.
  • Place the squash halves, with their cut sides facing up, in a baking tray and drizzle over a little olive oil. Roast for about 50 minutes, or until the flesh is cooked through and soft. (Don’t switch off the oven.)
  • When cool enough to handle, use a spoon to scoop the butternut squash flesh out of the skins and into a mixing bowl. Add the chilli, cinnamon and garlic, season with a generous amount of salt and pepper, then mash it all together. Now gently fold in the feta and parsley. Set aside.
  • Increase the oven temperature to 220ºC (200ºC fan), Gas Mark 7.
  • Line a baking tray with baking paper.
  • Cut the pastry into 8 squares. Divide the filling into 8 portions. Shape one portion of filling into a sausage shape and place it diagonally across one of the pastry squares. Fold the pastry corners over the filling, pinching together – the filling will remain exposed at each end. Repeat with the remaining pastry and filling. Transfer the parcels to the prepared tray, brush with the beaten egg, scatter over the nigella seeds and bake for about 25 minutes, or until deep golden brown.
  • Serve hot or at room temperature according to your preference.

BUTTERNUT SQUASH TARTS | SOUTHERN LIVING



Butternut Squash Tarts | Southern Living image

These seasonal tarts make perfect appetizers during the holidays. Keep a package of frozen puff pastry in your freezer for those times you need to bake up a quick party appetizer. Simply roll the sheets our onto a flour surface and you are ready to get started. Shave the butternut squash with a kitchen mandoline or very sharp knife. To prepare the butternut for shaving, use a sharp kitchen knife to cut one inch from the top and bottom of the squash. Use a serrated peeler to peel away the thick skin until you reach the deeper orange flesh of the squash. Cut the squash in half and with a spoon or melon baller, scoop away the seeds and membranes. Now you are ready to start shaving. This recipe is very user-friendly; you can adjust the amount of ingredients to suit your personal taste. After you have placed the puff pastry sheets on the baking sheets, brush them with melted, unsalted butter, and top evenly with the shaved butternut squash. Using a pastry brush, brush the squash with olive oil, then sprinkle with salt and black pepper. After the tart has baked, remove from oven and drizzle with balsamic glaze to taste and sprinkle with shaved ricotta salata. If you can't find that particular cheese, you can use Pecorino Romano or feta, although that will be saltier.  

Provided by Robby Melvin

Categories     Appetizers

Total Time 25 minutes

Number Of Ingredients 8

1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 butternut squash, small, shaved
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
Balsamic glaze
Shaved ricotta salata

Steps:

  • Roll pastry sheets into a 12-inch square on a lightly floured surface and place on ungreased baking sheets.
  • Brush pastry sheets with melted butter; top evenly with shaved butternut squash, leaving a 1/2-in. border. Brush squash with olive oil; sprinkle with kosher salt and black pepper.
  • Bake at 400°F for 20 minutes. Remove from oven and cut baked puff pastry sheets into triangles; drizzle with balsamic glaze and sprinkle with shaved ricotta salata.

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