Butternut Squash Pasties

I have been so excited to use butternut squash this season. As much of a pain as it can be to peel and cut up, it's so worth it for that sweet flesh. I came across the recipe for butternut pasties last week and was all set to make them until I saw a separate recipe for a butternut squash quesadilla. Instead of making two different recipes, I just combined them by adding the cheeses.



These little pasties were so good. I think I had three all at once. However, it was pretty late on Saturday evening when I made them so I got kind of tired of rolling out circles. With the leftover dough, I just loaded it up with the butternut mixture and baked a little galette. Cute, right? I was a little worried that the blue cheese would overpower the other ingredients, but it went beautifully with the nutty Gruyere and salty Parmesan. I think the only thing I would do next time is use only half of an onion. I love me some onion, but there was just a bit too much in here.



Once again, I must apologize for lack of blog visiting and commenting. I've been so busy lately. How about a piece of galette to make up for it?



Butternut Squash Pasties
(Adapted from The Kitchn)

1 1/3 cups all-purpose flour
2/3 cup chilled butter, cut into small pieces
6-8 tablespoons ice water
8 ounces butternut squash, peeled and cut into 1 cm cubes
1 medium red onion, diced
1 tablespoon finely chopped sage
1 tablespoon finely chopped parsley
2 tablespoons grated Parmesan cheese
2 tablespoons grated Gruyere cheese
2 tablespoons crumbled Gorgonzola cheese
Kosher salt and freshly ground pepper
1 egg, beaten

To make dough

Sift flour and a generous pinch of salt into a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice water at a time, gently tossing between additions, until the dough just holds together. Shape dough into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.

Before rolling out the dough, let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll it out to 1/8-inch thick. Cut out two circles using a plate or bowl.

To make pasties

Preheat oven to 375 degrees.

In a large bowl, combine butternut squash, onion, garlic, sage, parsley, and cheeses. Season lightly with salt and pepper

Spoon mixture over half of each dough round, leaving a 1-inch border around the edge.

Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. Brush dough with beaten egg.

Bake until golden and cooked through, about 45 minutes. Serve hot or warm.

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