The acorn squash are coming to an end and I’m starting to get creative with the last few.
This as much a guide / idea as an actual recipe. Little puff pastry tarts can be topped with anything and make a great first course.
Make them bigger for a light lunch or smaller to serve with drinks.
Make them red or white or even sweet for dessert.
Puff pastry will keep for a week or so in the fridge and can be frozen and / or re-frozen.
The acorn squash will cook in the microwave in under 5 minutes, cut in half, cleaned, cooked cut-side down until tender.
White Pizza with Acorn Squash, Walnuts and Sage
Total time: 35 minutes
Ingredients:
- 1/2 sheet of puff pastry, cut in half
- 1 small acorn squash, cooked, either roasted or micro-waved
- 1/4 cup creamy goat cheese
- 1/4 cup walnuts, broken
- 1 tbs fresh sage leaves, chopped
Instructions:
- Lay the cut pastry on a baking sheet. With a dull knife (butter knife) lightly etch around the pastry, 1/3″ (.75cm) from the edge.
- Divide the goat cheese and spread evenly within the etched lines.
- Scoop the acorn squash out of the shell and arrange on cheese.
- Add walnuts and sage..
- Bake, 425F (215C) for 12 – 15 minutes, until golden brown.
- Remove and serve.
That’s all for this day…..
I’m having a dinner party tomorrow night and I’m amazingly unorganized for it. Usually I have lists and timetables and dishes chosen and wine selected……
I don’t.
I have a cake cooling, waiting to be finished and a soup started, waiting for me in the kitchen.
And I still haven’t vacuumed the walls and ceilings (spider webs – ’tis the season)
I won’t bore you with the list of things I have to do tomorrow….
Instead I’ll leave you with one last picture of Marina and Baloo, fighting over Teddy.
Teddy lost.
Hope the dinner party goes to plan, or the unplanned plan !!
It was fine…. it all came together (mostly)