Description
Flaky puff pastry cups filled with sweet roasted butternut squash and tender pears, topped with crumbled Gorgonzola and a savory-sweet pecan glaze.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 1 cup butternut squash, peeled and diced into 1/2-inch cubes
- 1 ripe pear, peeled, cored, and diced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup chopped pecans
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash and pear with olive oil, thyme, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
- Roll out puff pastry on a floured surface and cut into 12 equal squares. Press each square into a greased mini muffin tin to form cups.
- Brush pastry cups with egg wash. Bake for 10 minutes until puffed and golden. Remove from oven and gently press down centers with a spoon.
- Fill each pastry cup with roasted squash and pear mixture. Top with crumbled Gorgonzola and chopped pecans.
- In a small saucepan, heat honey and balsamic vinegar over low heat until combined. Drizzle glaze over filled pastries. Return to oven for 5 minutes until cheese is melted. Serve warm.
Notes
You can customize the seasonings to taste.