Butternut squash in puff pastry

Butternut squash in puff pastry

Mis en plas (your ingredients before you start)

Ingredients:

l can of vegetable stock (14.5 oz)

l box of puff pastry from your freezer section in your supermarket-2 sheets

1 1/2 cups Butternut squash, (boiled in veg stock for 4 minutes, then drained and mashed)

oil spray

Salt

Pepper

1/2 tsp Nutmeg

1 egg to seal the edges

  

You can do these either as circles or squares, your choice depending on your equipment, and wants.  These are ring molds, use as cookie cutters for the bottom on your h'orderve pastries.  Place the circles into greased ring molds at the bottom.
Cut 1 1/2 inch strips to line the side, pressing down onto the circle placed in the bottom already.  Prick the bottom with a fork a few times.
Bake 20-25 minutes until golden brown.  During the cooking process, these circle ones may need reshaping as they puff up.  Simply use a spoon to press against the sides again a couple of times.
Cool on a wire rack.
Making the Square ones are simpler.  Make the same as above but use a pizza wheel or ravioli cutter or a knife as shown above.   Cut out small squares and then using the same cutter make strips, and then cut them the other way to make small square sides.  Brush with egg to seal next layer, and put on the sides.

Brush egg wash between each layer, and stack up 2 layers of additional sides on each side of the square.
Bake 350 degrees F 20-25 minutes until golden brown, then cool on a rack.

Making the Filling:

Peel and cube 1/2 of a small butternut squash.  Boil in 1 can of vegetable stock (fat free and salt free)  for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon.  I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. 

Add spices and fill into cooked shells.

   Then just before service, at 350 degrees F, reheat for 10-15 minutes. yummy.