Celebrate the fall season with butternut squash and apples in this savory pastry. Storebought puff pastry makes this dish effortless to put together and impressive to serve.
Ingredients
- 1 (16 oz) pkg diced butternut squash
- 1 large Gala apple, cored and sliced
- 2 tsp lemon juice
- 1 tsp pumpkin pie spice
- 2 tbsp olive oil
- ½ (17.65 oz) box puff pastry dough, thawed
- 2 tbsp maple syrup
- 1 (4 oz) pkg goat cheese
- 1 large egg
Steps
- Preheat oven to 425°F. To a large bowl, add squash, apple, lemon juice, and pumpkin pie spice. Add oil and toss to combine. Spread onto a parchment-lined rimmed baking sheet. Roast 15 to 20 minutes, until squash and apples are tender.
- Reduce heat to 375°F. On a lightly floured surface, roll out sheet of dough into a 14" circle. Transfer to a parchment-lined baking sheet. Place roasted squash and apples on top of puff pastry, leaving a 2" border.
- Drizzle maple syrup and crumble goat cheese over top of squash and apples. Gently fold dough over filling to form a rustic crust. Lightly beat egg and brush egg wash onto crust. Bake 25 to 30 minutes, until pastry is lightly browned.
This recipe is
- Vegetarian
- Nut-free
Tags
- Nut Free
- vegetarian
- Affordable
- Entertaining