Acorn Squash Appetizer
The other day, I had a few minutes to spare. That’s rare. Anyway, I sat down to watch one of my recorded episodes of The Chew. The theme was something like meals in under 20 minutes, which is my kind of style. Carla Hall was making a puff pastry that looks so delicious and perfect for cozy fall nights, and holiday appetizers. I made a mental note to try her recipe out. I finally got my ingredients pulled together, and attempted the puff pastry. I simplified it even more, because who doesn’t love simple and delicious? Here’s my version of Carla Hall’s Herbed Cheese & Acorn Squash Puff Pastry Appetizer Recipe.
If you are looking for fall recipes then you might like my recipe for Butternut Squash Soup, Mashed Butternut Squash, or Pecan and Cornbread stuffing with Sweet Potatoes
I’m pretty sure this has all of my favorite things. Garlic and herb spreadable cheese, squash, onions, and bread! How can you even go wrong with that combination? It makes such a delicious savory fall appetizer.
Garlic & Herb Cheese and Acorn Squash Puff Pastry Appetizer
Ingredients
- 2 sheets frozen puff pastry – thawed
- 1 large egg
- 2 tsp. water
- ¼ cup Garlic and Herb Spreadable cheese that will vary on how much you like your cheese
- 1 small red onion – sliced
- ½ medium acorn squash – sliced into quarter moon shapes
- q Tbsp. Olive oil
- Salt and Pepper to season
Instructions
- Set your oven to 400 degrees
- Place a sheet of parchment paper on a baking sheet and top that with one of the pastry sheets
- 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
- Make an egg wash with the egg and water by mixing it
- Spread the egg wash over the pastry
- Poke lots of holes in the pastry with a fork
- On another baking sheet, place your squash and onion slices
- Drizzle with olive oil, and sprinkle salt and pepper for seasoning
- Bake both the pastry and the vegetables for about 15 minutes
- Pull the pastry out – If it has puffed up, poke some more air in the pastry and push down to release air pockets
- Bake the squash for an additional 10 minutes
- Spread the cheese on the inside of your pastry border
- Top with squash, and onions
- 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
Nutrition
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