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Butternut Squash and Caramelized Onion Pastries
Category: Vegetables
Serves:
Rating:
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Ingredients:
* 1 small butternut squash, about one pound * 2 tablespoons olive oil * 2 tablespoons butter * 1 large red onion, halved in thinly sliced * 1 teaspoon salt * pepper * pinch sugar * 3/4 cup fontina cheese, grated (I’d be tempted to try this with other cheeses too) * 1 package frozen puff pastry, defrosted overnight in the fridge * milk or cream
Directions:
Preheat the oven to 375 degrees. Peel the squash, halve, scoop out seeds and dice into 1/2″ squares. Toss with olive oil, salt and pepper in a baking dish, then roast for about 30 minutes until it is starting to get golden and soft. Let cool. Melt butter in a pan, add onion, sugar and salt and cook over low heat, stirring occassionally, until the onions are golden. Let cool. Divide the puff pastry in four and roll out on lightly floured surface. Add one-quarter of the cheese in the centre of the pastry, then top with about a half-cup of the squash and one-quarter of the onions. Fold one side over the mound of cheese and vegetables and then the other, tucking the edge of the pastry under the parcel. Repeat with the other two sides, so you end up with a rectangle. (Or, frankly, close up the parcels however you like.) Put the parcels on a baking sheet and brush the four parcels with milk or cream. Bake at 350 until golden - about 20 to 25 minutes.