Ingredients

The following ingredients have 2 Servings
  • 6oz (180gr) butternut squash, cut in thin, half circle slices
  • 1/4 cup (1oz, 30gr) walnuts, halves or large pieces
  • 3oz (90gr) mushrooms, about 3oz (90gr), sliced
  • 1 medium leek, trimmed, thinly sliced white & light green
  • 1/4 cup ricotta cheese
  • 1/2 tsp rosemary
  • 2 tsp olive oil
  • 2 tsp butter
  • 1/2 sheet (4oz, 120gr) puff pastry, thawed if frozen

Instruction

  • Lay pastry out flat and cut 2 large circles, 5 – 6″ in diameter (13 – 15 cm).
  • Lay the circles on a baking sheet.
  • Heat butter and oil in medium nonstick skillet over medium heat.
  • Add walnuts and sauté 5 minutes, until toasted. 
  • Remove walnuts to a plate, leaving oil and butter behind.
  • Add mushrooms and leeks to same pan and sauté 5 minutes.
  • Remove mushroom/leek to a plate.
  • Add butternut squash slices in a single layer and sauté 1 minute per side. I did it in two batches. 
  • When done remove and stack up on a plate.
  • To assemble: Divide ricotta and spread on each puff pastry circle to within 1/3″ (1cm) of the edge.
  • Divide rosemary and sprinkle over ricotta.
  • Divide mushroom/leek and spread over ricotta. (photo 1)
  • Divide squash slices and lay on mushroom/leek in the following pattern: 1 slice each: top, bottom, left, right with corners overlapping as needed but with small square opening in center. 
  • Do a ‘mental’ 1/4 turn of the pastry and repeat layers; twice. (photo 2) 
  • Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until sides of pastry
  • have puffed around middle and are golden brown and squash is starting to brown.  
  • Remove.  
  • Divide walnuts and spoon into center of squash. 
  • Serve.