Servings: Serves 10 as an appetizer
1 small (2 pound) butternut squash, seeded, peeled, and cubed into ¾ inch chunks
½ Vidalia onion, roughly chopped
2 tablespoons olive oil
2 tablespoons roughly chopped sage
1 (4 ounce) log goat cheese, crumbled
Kosher salt and freshly ground black pepper
Flour, for dusting
1/2 (17.3 ounce) package puff pastry sheets (1 sheet), thawed
Egg wash (1 large egg yolk beaten with 1 tablespoon water)
Heat oven to 400 degrees. Line a rimmed sheet tray with parchment.
Add the squash and onion to the prepared sheet tray. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss the squash and onion together and make sure it’s all in a single layer. Roast for 35- 40 minutes, until tender and the edges are lightly golden. Add to a bowl and cool completely. Once the mixture is cool, sprinkle with the fresh sage and goat cheese and toss to combine.
Dust your work surface with flour. Unfold the pastry and roll into a 14x10 inch rectangle. Place the dough on the sheet tray lined with parchment paper. Slice 1-inch strips on both sides of the rectangle, leaving a 4 inch gap in the center of the dough for the filling. Spoon the now cooled butternut squash mixture down the center of the pastry to make a mound.
Starting at one end, fold the pastry strips over the butternut squash mixture, alternating sides, to cover the mixture. If there are extra strips once you’re done braiding, you can just cut to remove them and then tuck in the ends. Brush the pastry with the egg wash and bake for 25 minutes, until puffed and golden.
Let the pastry cool on the baking sheet on a wire rack for 15 minutes.
Recipe Courtesy of Paula Deen Test Kitchen