This recipe is perfect for fall entertaining. It’s also a wonderful way to utilize leftover Thanksgiving veggies. I used acorn squash because that’s what I had roasted (see recipe here), but don’t be afraid to add anything from cranberries to dollops of fresh pumpkin. The puff pastry is so light and buttery, that it will taste good with just about any topping.
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
- 1/2 red onion, sliced
- 1 cup cubed butternut or acorn squash
- 3 ounces swiss & gruyere cheese shredded blend
- 1 sheet frozen puff pastry
- 2 tablespoons cream cheese, softened
- 4 sprigs of fresh thyme
- Preheat oven to 400 degrees.
- In a medium skillet, heat 1 tablespoon olive oil over medium high heat. Once oil is hot, add red onions and pinch of salt. Cook until caramelized.
- Meanwhile, toss cubed acorn squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Once caramelized onions are done, transfer to a bowl and set aside.
- Carefully transfer puff pastry onto a parchment lined baking sheet. Using a fork, lightly poke holes around the pastry dough, 1-inch in from the edges. This will ensure that the outside trim puffs up and not the center. Brush pastry dough with melted butter.
- Bake for 10 minutes, or until slightly golden brown.
- Spread softened cream cheese around the inside of the pastry. Top with shredded swiss and gruyere, butternut squash, caramelized onions and thyme. Sprinkle with salt and pepper.
- Return to the oven and bake for 10 minutes more, or until cheese is melted and edges are golden brown.