December 4, 2011

Butternut Squash, Mushroom and Gruyere Cheese Pastry

Puff pastry with butterneu squash
This recipe is certainly worthy of your coming New Years cocktail party! Gorgeous, but isn't anything with puff pastry?
Butternut Squash, Mushroom and Gruyere Cheese Pastry from Food and Wine
  • One 1 1/2 pound butternut squash cut into 1/2 inch pieces
  • 1/4 cup olive oil
  • Salt and Pepper
  • 2 tablespoons unsalted butter
  • Shallot sliced
  • 1 pound assorted mushrooms
  • 1/4 teaspoon nutmeg ground
  • 14 ounces puff pastry
  • 1/4 creme fraiche
  • 1/4 pound gruyere cheese
  • 2 teaspoons fresh thyme
Oven to 375 F, squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 25 minutes.
Increase heat to 400 F
In a skillet, melt butter, add remaining oil and add shallot, cook until soft. Add mushrooms, season with nutmeg, salt and pepper. Remove from heat after 7 minutes. Add squash.
line a baking sheet with parchment paper. Roll out puff pastry and pierce with a fork ll through the middle. bake for 20 minutes (my pastry puffed up and I gently pressed it to allow air to escape through fork piercings)
Add creme fraich, cheese and thyme to the squash mixture. Spread over puff pastry and bake for 15 minutes.