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Squash Puffs Recipe

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This recipe for Squash Puffs is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T extra virgin olive oil, plus more for the pan
1/2 tsp sugar
1 sheet frozen puff pastry (half of a 17 oz pkg), thawed
24 1-1 1/2 inch chunks, peeled butternut squash
1/4 tsp dried rosemary
Kosher salt and freshly ground black pepper
1/4 c soft garlic-herb cheese (such as Boursin)
Directions:
Directions:
1. Preheat oven to 425º. Brush a 24 cup mini-muffin (preferably non-stick) with olive oil.Sprinkle the sugar on the bottom of each cup. Unfold the pastry on a work surface and cut into 24 equal squares with a sharp knife.
2. Toss the squash with olive oil, rosemary, 1/4 tsp salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup. Its okay if some of the squash pieces extend above the top of the cup. Press about 1/2 tsp cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
3. Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from pan.

Serve squash side up.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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