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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Great Thanksgiving side dish. Flaky pastry shells with a sweet, spicy pecan layer under the squash. Ingredients:
1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices |
1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices |
2 tablespoons water |
1/4 cup olive oil |
1 tablespoon minced fresh thyme |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup all-purpose flour |
1/2 cup ground pecans |
6 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 (17 1/3 ounce) package frozen puff pastry, thawed |
1 egg, beaten |
2 tablespoons butter |
Directions:
1. In a large microwave safe bowl, combine squash and water.
2. Cover and cook on high for 5 minutes or until crisp-tender.
3. Drain; transfer to a large resealable plastic bag.
4. Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside.
5. In a small bowl, combine the flour, pecans, sugar, cinnamon and nutmeg; set aside.
6. Unfold pastry shells on a lightly floured surface.
7. Roll each pastry to 1/8-inch thickness; transfer each to an ungreased baking sheet.
8. Sprinkle with pecan mixture.
9. Arrange squash slices to within 1-1/2 inch of edges, alternating slices of butternut and acorn squash.
10. Fold up edges of pastry over filling, leaving centers uncovered.
11. Brush pastry with egg.
12. Dot squash with butter.
13. Bake at 375* for 35-40 minutes or until golden brown.
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