Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

Great Thanksgiving side dish. Flaky pastry shells with a sweet, spicy pecan layer under the squash.

Ingredients Nutrition

Directions

  1. In a large microwave safe bowl, combine squash and water.
  2. Cover and cook on high for 5 minutes or until crisp-tender.
  3. Drain; transfer to a large resealable plastic bag.
  4. Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside.
  5. In a small bowl, combine the flour, pecans, sugar, cinnamon and nutmeg; set aside.
  6. Unfold pastry shells on a lightly floured surface.
  7. Roll each pastry to 1/8-inch thickness; transfer each to an ungreased baking sheet.
  8. Sprinkle with pecan mixture.
  9. Arrange squash slices to within 1-1/2 inch of edges, alternating slices of butternut and acorn squash.
  10. Fold up edges of pastry over filling, leaving centers uncovered.
  11. Brush pastry with egg.
  12. Dot squash with butter.
  13. Bake at 375* for 35-40 minutes or until golden brown.

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