Winter Squash & Havarti Puffs
Servings Prep Time
12puffs (appetizer size) 20 minutes
Cook Time
90minutes
Servings Prep Time
12puffs (appetizer size) 20 minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Coat cut sides of squash with olive oil, then sprinkle with salt, and pepper. Roast for 60-75 minutes or until the squash is tender. Remove from oven and let squash cool.
  2. While squash is roasting, heat olive oil in sauté pan over medium heat. Add shallots, thyme leaves, and a pinch of salt. Cook 5-6 minutes until shallots have softened. Remove from heat.
  3. Once squash is cool enough to handle, use a spoon to scrape the flesh out and place into a bowl.
  4. Add the shallot mixture, maple syrup, red wine vinegar, chipotle chili powder, cayenne pepper, salt, and pepper. Mix ingredients to combine.
  5. Line two baking sheets with parchment paper.
  6. In a small bowl, crack an egg and gently beat with a fork. Add a splash of milk or water.
  7. Place one sheet of puff pastry on a cutting board and cut into 12 equal squares for appetizers or six squares for larger puffs. In the middle of each square place 2 tsp of squash filling for small puffs or 1-1.5 TBSP of filling for large puffs. Top squash filling with grated Havarti cheese.
  8. Preheat oven to 425 degrees.
  9. Dip a pastry brush into egg mixture and moisten the edges of each square. Fold one corner to opposite corner to make a triangle. Use the tines of a fork to crimp the edges of the pocket.
  10. Place triangles onto parchment lined baking sheets. Bake until golden brown for 18-22 minutes. Rotate trays halfway through baking.
Recipe Notes

Note: You can freeze the puffs prior to baking. Place the unbaked puffs on a small baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag until you are ready to bake them. You can bake these straight from the freezer, just give them an extra few minutes in the oven.