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Archive for November, 2014

Ingredients:

  • 1lb butternut squash
  • butter
  • 2 tsp sugar, plus more for sprinkling (can drizzle honey instead of sprinkling sugar)
  • 8oz puff pastry
  • 4oz cream cheese
  • pinch of cinnamon
  • high-quality apricot preserves (8oz)
  • 1/2 C. chopped pecans

Halve on 1-pound butternut squash neck lengthwise; slice crosswise ¼” thick.  Arrange on a parchment-lined baking sheet.  Brush with melted butter and sprinkle with sugar.  Roast for 45 minutes, turning once.  Roll out 8 oz puff pastry to a 14×6” rectangle and place on a parchment-lined baking sheet; prick the pastry.  Top with parchment and another baking sheet.  Bake at 375F for 30 minutes, then uncover and bake 10minutes longer.  Once cool, spread with 4 oz cream cheese mixed with a pinch of cinnamon and 2tsp sugar.  Top with squash slices, melted apricot preserves and chopped pecans.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

 

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