Maple, Fennel & Squash Bites
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
Total TimePrep: 35 min. + chilling Bake: 15 min.
- 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
- 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.
Nutrition Facts1 appetizer: 150 calories, 8g fat (3g saturated fat), 16mg cholesterol, 174mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein.
Originally published as Maple Fennel and Squash Bites in Halloween Bookazine 2016
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