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
- 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
- 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 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.