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Herb Roasted Butternut Squash, White Cheddar and Dijon Palmiers

Savory, flaky, buttery...what more could you want in an appetizer...oh don't forget the hint of sweetness from the luscious butternut squash...yum! 

Course Appetizer
Cuisine American
Keyword palmiers
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 35 minutes
Servings 6
Author www.recipeforaparty.com

Ingredients

  • 1 9 oz. sheet of puff pastry best thawed overnight in the fridge
  • 8 oz peeled, cubed butternut squash
  • 2 tbsp olive oil
  • 2 tsp fresh chopped sage
  • 1 tsp fresh chopped rosemary
  • 1/2 tsp fresh chopped thyme
  • 1/4 tsp kosher salt
  • 1/4 tsp coarse ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp Dijon mustard
  • 1 cup grated sharp white cheddar cheese
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 large egg yolk, scrambled

Instructions

  1. Preheat oven to 400 degrees

  2. Place the butternut squash, olive oil, sage, rosemary & thyme on a sheet pan and toss well and roast in oven for 20 minutes or until very tender
  3. In a food processor fitted with the metal blade or with a potato masher, puree the butternut squash with the salt, pepper & cayenne until smooth, set aside to cool for 15 minutes

  4. Meanwhile gently roll out the puff pastry to 9 ½ by 11 ½ inches, spread the sheet of puff pastry with the Dijon mustard, followed by the cooled butternut squash on top of that.

  5. Sprinkle the white cheddar cheese over the top and follow that with the parmesan cheese 
  6. Face the short end of the pastry towards you and roll each long end towards the center until they meet, brush some egg yolk down the center of the pastry and press the pastry together to form a seal and gently press the whole pastry log down a bit to compact it 

  7. Cover the pastry roll and place in the refrigerator to chill for 45 minutes 

  8. Preheat the oven to 400 degrees
  9. Take the pastry roll out of the fridge and brush on the remaining egg yolk over the entire log

  10. Cut the prepared pastry roll into ¼ inch slices and place on a parchment or silicone mat lined sheet pan face up 2 inches apart Bake for 15 to 18 minutes, until golden brown.  Makes approximately 28 pieces.  Serves 6