Maple, Fennel & Squash Bites

Name: Maple, Fennel & Squash Bites
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 dozen.
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 bacon strips, cooked and crumbled; Minced fresh thyme, optional

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

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 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.