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Garlic & Herb Cheese and Acorn Squash Puff Pastry Appetizer

Ingredients

Scale
  • 2 sheets of frozen puff pastry – thawed
  • 1 egg mixed with 2 tsp. of water
  • Garlic and Herb Spreadable cheese (about 1/4 cup), but that will vary on how much you like your cheese πŸ™‚
  • 1 small red onion – sliced
  • 1/2 half of an acorn squash – sliced into quarter moon shapes
  • Olive oil
  • Salt and Pepper to season

Instructions

  1. Set your oven to 400 degrees
  2. Place a sheet of parchment paper on a baking sheet and top that with one of the pastry sheets
  3. Cut about 1/2 inch slices out of the second puff pastry and form a border around the pastry sheet on the baking pan – Kind of like a picture frame
  4. Spread the egg wash over the pastry
  5. Poke lots of holes in the pastry with a fork
  6. On another baking sheet, place your squash and onion slices
  7. Drizzle with olive oil, and sprinkle salt and pepper for seasoning
  8. Bake both the pastry and the vegetables for about 15 minutes
  9. Pull the pastry out – If it has puffed up, poke some more air in the pastry and push down to release air pockets
  10. Bake the squash for an additional 10 minutes
  11. Spread the cheese on the inside of your pastry border
  12. Top with squash, and onions
  13. Cut into squares and serve

Notes

  • *You’ll have pastry left over. I made a mini version of the first with my extra and sent it with my husband the next day, for lunch