Recipe by Non-Reactive Pan, clarosouthwick.com/blog
INGREDIENTS
1 sheet frozen puff pastry, thawed
1 1/2–2 cups winter squash, cut into 3/4- to 1-inch cubes (see Cook’s note)
4–8 cloves garlic (more or less to taste)
Olive oil
1–2 teaspoons fresh rosemary or oregano leaves, minced (optional)
Salt and pepper to taste
Freshly grated Parmesan cheese
PREPARATION
- Preheat oven to 400°F.
- Remove skins and tough ends from garlic, and roughly chop.
- Toss cubed winter squash in a large bowl with garlic and enough olive oil to lightly coat, and sprinkle with salt, pepper, and fresh rosemary leaves (optional).
- Spread squash and garlic out on a lightly greased, rimmed cookie sheet.
- Place cookie sheet in oven, roast until squash is just tender (don’t overcook!), flipping once with a spatula after 15 minutes (total roasting time should be about 20–25 minutes).
- Cut thawed puff pastry into quarters, prick with a fork every couple of inches, and place on a fresh lightly greased baking sheet.
- Divide squash among pieces, leaving a small border of dough to crimp up around the edges.
- Bake until pastry is lightly browned, about 10–12 minutes.
- Remove from oven, sprinkle with grated Parmesan cheese, and serve.
Serves 4. Prep time, 15–20 minutes; cook time, 35–45 minutes.
Cook’s note: Delicious with a fresh green salad. Caramelized onions (cooked separately and added to puff pastry with squash) are also a great substitute for roasted garlic in this recipe.
Peeling winter squash: Some types of winter squash peel more easily than others. It helps to have a good quality veggie peeler, but for more stubborn squash peel, try cutting the squash in half first to remove the seeds and pulp, then cut into wedges (like a melon), and peel each wedge carefully with a sharp paring knife.