Butternut Squash Puff Pastry

Post date: Nov 25, 2010 4:44:17 PM

Notes: Puree first created 10/27/01 Madison, Wisconsin. Puff pastry adaptation made for Corn Research Group Holiday Party 12/17/01. Recipe adapted for Thanksgiving with The Boroviks and The Bounassis 11/25/10 CdM.

1 large butternut squash (approximately 2 lbs.)

salt

1/2 C. unsalted butter (1 stick)

12 Pepperidge Farm puff pastry shells, frozen

For butternut squash purée:

Quarter the squash lengthwise and scrape out seeds with a spoon. Using a vegetable peeler and or paring knife, remove tough outer skin of squash. Chop into 2" chunks. Place squash in a large pot and fill water to 1/2 - 3/4 of the volume of the squash. Bring to a boil and add salt, to taste, along with half of the butter (4 tablespoons). Toss as squash boils and steams. Continue boiling until squash is tender and liquid evaporates. If squash is done and liquid remains, continue boiling off so that no flavor escapes. Mix in remaining butter with a wooden spoon, mashing squash into a purée. Let cool and set aside, until ready to assemble.

Pre-baking of puff pastry shells:

To prevent soggy pastry, you want to pre-bake and dry out shells. Preheat oven to 400°F. After oven is preheated, remove pastry shells from freezer. Place shells on ungreased baking sheet with cut-out "tops" facing up. Bake for 15-20 minutes or until lightly browned and puffed. Cool for a few minutes. Using a fork, remove crisped "tops" and soft pastry underneath. (Optional: Return baking sheet to oven for another 5 minutes to dry out inside of shells.) Set aside baking sheet in dry, non-humid environment until ready to assemble.

Assembly:

Wait until purée and puff pastry shells are completely cool. Using a small ice cream scoop, scoop purée into each shell and return shells to baking sheet.

Final baking:

20 minutes before serving, preheat oven to 350°F. Let bake until pastry and purée are heated through, approximately 10-15 minutes.

Serving:

Serve alone or alongside Persimmon-Watercress Salad with Smoked Oysters & Walnuts.