Butternut Squash, Goat Cheese, and Sage Pastry
Ingredients:
- 1 small to medium butternut squash
- 4 oz of your favorite goat cheese
- 8 to 10 sprigs of fresh sage
- 3 garlic cloves
- 2 tablespoons of avocado
- 1 teaspoon garlic powder
- salt to taste
- 1 egg
Pastry (pastry recipe from smitten kitchen Smitten Kitten)
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into pieces
- 1/4 cup sour cream or plain yogurt
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and this mixture to the well. With your fingertips or a spoon, combine the liquid and flour mixtures until large clumps form. Keep stirring until all of the flour is moistened. Dump mixture out onto a piece of plastic wrap. Pat the clumps and any extra craggy pieces into a ball, working the dough as little as possible. Wrap with the plastic, pat it into a thick disc, and refrigerate until firm, about 1 hour.
- Preheat oven to 400 f
- Peel and take out the seeds of the butternut squash. Cut into small 1/2 inch cubes. Place on a cooking sheet with parchment paper. Drizzle 1 tablespoon over avocado oil, 1 teaspoon of garlic powder and salt to taste. Bake for 35 minutes. Check half way through to flip and move around to cook evenly.
- Dice up the sage and mince the garlic. In a small pan over medium heat add a teaspoon of avocado oil. Add sage and garlic and cook until the garlic is a light golden brown. Set a side.
- Preheat oven to 350f
- Lightly flour your surface and roll the dough out. about 2 cm thick. Cut out squares, rectangles, or circles (whatever you prefer). Should make about 8 pairs.
- Place the cut dough onto a cooking sheet with parchment paper and add about 6 butternut squash cubes, as much goat cheese as your heart desires, and sprinkle the sage and garlic seasoning. Add the dough on top and pinch close with a fork all around the edges. Repeat this for all the pastries.
- Scramble your egg in a dish and brush the egg on top of each sealed pastry. Slice 4 slits in the top of the dough and sprinkle any extra sage and garlic seasoning on top.
- Bake for 25-30 minutes
- Enjoy!
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