Prep 30 mins
Cook 35 mins
Great Thanksgiving side dish. Flaky pastry shells with a sweet, spicy pecan layer under the squash.
- 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices
- 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices
- 2 tablespoons water
- 1⁄4 cup olive oil
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup all-purpose flour
- 1⁄2 cup ground pecans
- 6 tablespoons sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
- 1 egg, beaten
- 2 tablespoons butter
- In a large microwave safe bowl, combine squash and water.
- Cover and cook on high for 5 minutes or until crisp-tender.
- Drain; transfer to a large resealable plastic bag.
- Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside.
- In a small bowl, combine the flour, pecans, sugar, cinnamon and nutmeg; set aside.
- Unfold pastry shells on a lightly floured surface.
- Roll each pastry to 1/8-inch thickness; transfer each to an ungreased baking sheet.
- Sprinkle with pecan mixture.
- Arrange squash slices to within 1-1/2 inch of edges, alternating slices of butternut and acorn squash.
- Fold up edges of pastry over filling, leaving centers uncovered.
- Brush pastry with egg.
- Dot squash with butter.
- Bake at 375* for 35-40 minutes or until golden brown.