Maple, Fennel & Squash Bites Recipe

Maple, Fennel & Squash Bites Recipe
Maple, Fennel & Squash Bites Recipe photo by Taste of Home
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Maple, Fennel & Squash Bites Recipe

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I can’t stop nibbling these flaky squares loaded with harvest ingredients. The frozen puff pastry helps simplify the prep work.—Lauren Knoelke, Milwaukee, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min.

Ingredients

  • 2 tablespoons butter, divided
  • 2 cups finely cubed peeled butternut squash
  • 6 tablespoons maple syrup, divided
  • 1 fennel bulb, quartered and thinly sliced
  • 1/2 teaspoon salt
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 3/4 cup crumbled goat cheese
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • Minced fresh thyme, optional

Directions

Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add squash and 3 tablespoons maple syrup; cook and stir 6-8 minutes or until tender and caramelized. Remove squash; heat remaining butter in skillet. Add fennel and remaining maple syrup; cook and stir 6-8 minutes until tender and caramelized. Return squash to skillet; stir in salt. Remove from heat; refrigerate until cool.
Unfold puff pastry sheets. In a small bowl, whisk egg and water; brush over pastry. Cut each pastry sheet into 12 pieces; place on parchment paper-lined baking sheets. Spoon 1 tablespoon fennel mixture onto center of each piece. Sprinkle with cheese and bacon. Bake 15-18 minutes or until golden brown, rotating baking sheets halfway through cooking. If desired, top with fresh thyme leaves. Yield: 2 dozen.
Originally published as Maple, Fennel & Squash Bites in Ultimate Halloween 2016, p6

  • 2 tablespoons butter, divided
  • 2 cups finely cubed peeled butternut squash
  • 6 tablespoons maple syrup, divided
  • 1 fennel bulb, quartered and thinly sliced
  • 1/2 teaspoon salt
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 3/4 cup crumbled goat cheese
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • Minced fresh thyme, optional
  1. Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add squash and 3 tablespoons maple syrup; cook and stir 6-8 minutes or until tender and caramelized. Remove squash; heat remaining butter in skillet. Add fennel and remaining maple syrup; cook and stir 6-8 minutes until tender and caramelized. Return squash to skillet; stir in salt. Remove from heat; refrigerate until cool.
  2. Unfold puff pastry sheets. In a small bowl, whisk egg and water; brush over pastry. Cut each pastry sheet into 12 pieces; place on parchment paper-lined baking sheets. Spoon 1 tablespoon fennel mixture onto center of each piece. Sprinkle with cheese and bacon. Bake 15-18 minutes or until golden brown, rotating baking sheets halfway through cooking. If desired, top with fresh thyme leaves. Yield: 2 dozen.
Originally published as Maple, Fennel & Squash Bites in Ultimate Halloween 2016, p6

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