I’ve recently decided I need to clean house of all my Food Network and Rachael Ray magazines that I’ve kept around for years. Whenever I get a new magazine I read through it, ear mark recipes I want to try, and then place it on my bookshelf. Well, I’m running out of room. So I decided to start a project. Pulling a bunch of the magazines off the shelves. I bought a brand new binder to house all of the recipes I’m carefully ripping out of the magazines, diligently noting which issue it came from. This project will take awhile, but it’s definitely well worth it!
I have another binder fill of recipes ripped out of magazines over the years or printed from online. Hundreds of recipes I probably have never tried! I remembered pulling some Hors d’oeuvre recipes awhile back which have the autumn flavors and spices – perfect for Thanksgiving. So I tried my hand at one this year – Acorn Squash, Apple and Sage Appetizer Puffs. Of course I never wrote down where I got these recipes from so crediting them was going to provide difficult. But after a quick google search, I found this is a Je Mange La Ville recipe. And it is amazing. If you do one thing this Thanksgiving, it should be to save this recipe for next year!
Acorn Squash, Apple and Sage Appetizer Puffs
recipe by Je Mange La Ville
1 box puff pastry, defrosted
1 granny smith apple, quartered and cored
1 acorn squash
1 tsp olive oil
1 tbsp fresh chopped sage
1/3 block of cream cheese
1 clove garlic, minced
2 tbsp grated parmesan
salt & pepper to taste
flour for dusting work surface
small dish of water
a 3-inch biscuit cutter
Preheat oven to 425. Carefully halve squash. Rub the olive oil on the squash halves (concentrating on the cut sides). Sprinkle with salt & pepper and roast cut side down for about 30-40 minutes — until tender and caramelized.
When cool enough to handle scoop out flesh into big bowl. Add the sage, cream cheese, garlic and parmesan. Grate two quarters of the apple onto two layered paper towels. Squeeze out extra liquid and the add grated apple to squash mixture. Snack on the other two apple quarters.
Sprinkle flour on your work surface. I found it the easiest to break puff pastry along the perforated lines and roll out each rectangle large enough to fit ten circles on — five rows of two. Fill each circle with about one teaspoon of squash.
With dish of water, wet one edge of a circle with your finger, pull and stretch dough a bit to cover squash. Press down the edges to make a seal. Use a fork to crimp the edges. Repeat with all of the circles of dough. Each full sheet (three rectangles) of puff pastry will yield 30 puffs. A whole box will yield 60. Leftover filling makes a great dip or ravioli filling.
Preheat oven to 400 degrees. Arrange puffs on a baking sheet. Don’t crowd. Bake for about 20 minutes, until golden and puffed up. Repeat as necessary to bake as many puffs as desired. Let cool 10 minutes before serving.
Have a very Happy Thanksgiving, everyone!