Butternut Squash Pesto Pinwheels

Imagine warm pinwheels emerging from the oven, their golden, flaky layers crackling as ribbons of basil-green pesto perfume the kitchen.

Picture pockets of caramelized butternut squash tucked inside, sweet and tender against stretchy mozzarella, with a whisper of Parmesan creating those irresistible, salty-crisp edges.

These are the kind of bites that turn a hectic day gentler—food as comfort you can hold in your hand. I treasure them for the way they marry autumn color and Italian coziness in one tidy swirl, perfect for busy weeknights, Sunday suppers, or a bring-and-share appetizer that disappears fast.

Once, they saved my sanity when unexpected guests arrived; I’d roasted squash in the fridge and puff pastry in the freezer, and twenty minutes later everyone thought I’d planned a party.

They’re simple, flexible, and reliably crowd-pleasing—exactly the kind of recipe I lean on when time is short but warmth matters.

Ready? Let’s cook!

Why You’ll Love It

• Delivers savory-sweet flavor with pesto, cheeses, and roasted squash
• Impresses guests; elegant appetizer with minimal effort
• Bakes up flaky, golden, and irresistibly snackable
• Assembles ahead; quick chill guarantees clean, tidy slices
• Flexible fillings; easy swaps like sweet potato or ricotta

Ingredients

• 1 sheet puff pastry, thawed — keep cold for best puff
• 1 cup butternut squash, diced small — aim for 1/2-inch cubes
• 1 tablespoon olive oil — good extra-virgin if possible
• 1/4 teaspoon kosher salt — Diamond Crystal preferred
• 1/8 teaspoon black pepper — freshly ground for aroma
• 1/2 cup basil pesto, prepared — thick, not overly oily
• 1/2 cup mozzarella cheese, shredded — low-moisture melts best
• 2 tablespoons Parmesan cheese, grated — finely grated for even melt
• 1 egg, beaten — room temp for easy brushing
• 1 teaspoon water — to loosen egg wash
• 1/4 teaspoon red pepper flakes, optional — for gentle heat

Step-by-Step Method

Roll Out the Pastry

Thaw the puff pastry until pliable. Lightly flour your work surface.

Unfold the pastry and gently roll it into a 10×12-inch rectangle. Keep edges even and thickness uniform for tidy spirals. If the dough softens too much, chill briefly to firm. Work quickly to maintain flakiness and prevent sticking.

Roast the Squash

Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, kosher salt, and black pepper.

Spread in a single layer on a parchment-lined baking sheet. Roast 15 to 18 minutes until tender and lightly browned. Cool for 5 minutes to prevent melting the pastry and cheese during assembly.

Spread the Pesto

Spoon prepared basil pesto onto the rolled pastry. Spread evenly with the back of a spoon, leaving a 1/2-inch clean border along one long edge.

Keep the layer thin to avoid seepage. Blot oily pesto lightly if needed. Guarantee corners are covered for consistent flavor in every slice.

Layer the Fillings

Scatter the cooled roasted squash evenly over the pesto. Sprinkle mozzarella and Parmesan across the surface.

Add red pepper flakes if using. Distribute ingredients lightly to avoid overloading. Keep the clean border free of fillings so the seam seals well. Press gently to help toppings adhere.

Roll & Seal the Log

Start rolling from the long edge opposite the clean border. Roll tightly but without squeezing out filling.

Beat an egg, then brush the clean border lightly to create glue. Finish the roll and pinch to seal the seam. Place seam-side down for stability and neater slicing later.

Chill for Clean Slices

Transfer the pastry log to the freezer for 10 minutes. Firm the butter layers to sharpen cuts and prevent squashing.

Use this time to line the baking sheet with fresh parchment and mix the egg wash by whisking remaining beaten egg with 1 teaspoon water until smooth and glossy.

Slice the Pinwheels

Set the chilled log on a board. Use a sharp serrated knife and a gentle sawing motion.

Slice into 12 even rounds, about 3/4 to 1 inch thick. Wipe the blade between cuts if pesto builds up. Arrange slices cut-side up on the parchment-lined sheet, spacing slightly for airflow.

Brush & Bake

Brush tops lightly with the egg wash for shine and color. Slide the tray into the 400°F (200°C) oven.

Bake 12 to 15 minutes until puffed, deeply golden, and crisp at the edges. Rotate the pan halfway if browning unevenly. Avoid overbaking to keep the centers tender and moist.

Rest & Serve

Rest pinwheels on the sheet for 5 minutes to set flaky layers. Transfer to a rack to cool slightly.

Serve warm as an appetizer. Re-crisp leftovers at 350°F (175°C) for 5 to 8 minutes. Garnish with extra Parmesan or lemon zest if desired. Enjoy immediately for best texture.

Ingredient Swaps

• Puff pastry: Use crescent roll dough (budget) or vegan puff pastry (dairy/egg-free brand).
• Butternut squash: Substitute roasted sweet potato, pumpkin, or delicata; use frozen pre-diced squash for convenience.
• Pesto: Swap with sun-dried tomato pesto, kale or spinach pesto; for nut-free use pumpkin seed pesto; for dairy-free choose vegan pesto.
• Cheeses: Replace mozzarella with provolone, fontina, or Monterey Jack; Parmesan with Pecorino or Grana Padano; dairy-free use shredded vegan mozzarella and vegan parm.
• Egg wash: Brush with milk/cream or plant milk + a little oil for egg-free.
• Seasoning: Red pepper flakes → Aleppo pepper, smoked paprika, or a pinch of chili powder.
• Add-ins: Toasted pine nuts → walnuts, almonds, or sunflower seeds (nut-free).

You Must Know

Doneness • If the pinwheels look set but pale at the edges, leave them in until the outer layers are deeply golden and feel crisp when tapped; pull when cheese is bubbling and bottoms are browned (usually 13–16 minutes).

Troubleshoot • When the log feels squishy or fillings squeeze out during slicing, chill or freeze it until the exterior is firm but sliceable (8–15 minutes); this tightens the layers so rounds stay circular.

Avoid • To prevent soggy bottoms from oily pesto, blot the pesto or the pastry lightly and keep total pesto to about 1/2 cup per sheet; look for minimal oil pooling on the parchment during the first 5 minutes.

Scale • For party trays, one 10×12-inch sheet yields 12 pieces; plan 2–3 per guest. Doubling: roast squash on two pans so cubes have space (no touching) for even browning in 15–18 minutes.

Flavor Boost • For extra contrast, add 1–2 teaspoons lemon zest or 2 tablespoons toasted pine nuts over the squash; you should smell a nutty aroma and get a brighter finish in each bite.

Serving Tips

• Serve warm with a lemony arugula salad and balsamic drizzle.
• Pair with prosecco or a crisp sauvignon blanc; offer sparkling water with citrus.
• Plate on a wooden board with ricotta dip and toasted pine nuts.
• Add a side of marinara or herbed yogurt for dipping.
• Garnish with fresh basil ribbons and a sprinkle of Parmesan.

Storage & Make-Ahead

Refrigerate baked pinwheels in an airtight container up to 3 days.

Re-crisp at 350°F for 5–8 minutes.

Assemble ahead: roll, freeze 10 minutes, slice, then chill covered up to 24 hours before baking.

They freeze well baked or unbaked: freeze in a single layer, then bag.

Use within 2 months.

Reheating

Reheat gently: microwave 20–30 seconds per pinwheel, covered with a damp towel.

Oven at 350°F for 5–8 minutes on a sheet.

Stovetop: covered skillet, low heat, 3–4 minutes, flipping once.

Italian Aperitivo Party Favorite

When golden pinwheels emerge crackling from the oven, they slide effortlessly into the spirit of aperitivo—bite-size, aromatic, and made for lingering sips.

I set them on a board beside olives, salty ribbons of prosciutto, and a small bowl of pistachios. The buttery layers carry pesto’s basil perfume and sweet roasted squash, a duo that nudges conversation to linger.

I serve them warm, not scorching, so the cheese stays stretchy and the pastry shatters delicately. A spritz or a light prosecco complements their richness; a Negroni’s citrusy bite works, too. I keep napkins handy and replenish the tray often—these vanish fast.

For balance, I tuck in peppery arugula, lemon wedges, and a pinch of red pepper flakes for guests craving extra spark.

Final Thoughts

Give these Butternut Squash Pesto Pinwheels a try—you’ll love how flaky, cheesy, and flavorful they’re right from the oven.

Feel free to tweak with your favorite pesto, add toasted nuts, or a touch of lemon zest to make them your own!

Frequently Asked Questions

Can I Make These Gluten-Free Without Compromising Flakiness?

Yes—you can. I use high-quality gluten-free puff pastry (like Schär or GeeFree), keep everything cold, and slice chilled. Brush lightly with egg wash, bake hot, and let them rest; the layers still shatter, buttery and golden.

What Dip Pairs Best Besides Pesto?

Go for whipped ricotta with lemon zest and honey. I’d also serve garlic-herb yogurt, sun-dried tomato aioli, or brown-butter sage dip. Each adds creamy lift, bright tang, or nutty warmth that flatters your bites beautifully.

How Do I Prevent Soggy Bottoms?

Pat your squash dry, blot oily pesto, and preheat the sheet so pastry hits heat fast. I vent slices, space them, bake mid-oven, and cool on a rack. Golden bottoms, flaky layers, no soggy regrets.

Can I Air-Fry These Pinwheels?

Yes—you can air-fry them. I preheat to 375°F, arrange slices with space, and cook 8–10 minutes, flipping halfway. I brush lightly with egg wash, blot oily pesto, and line the basket with parchment for crisp, golden spirals.

Are They Safe to Freeze Unbaked?

Yes—they’re safe to freeze unbaked. I chill the rolled log, slice, freeze on a tray, then bag airtight. Bake from frozen at 400°F, adding 3–5 minutes. Egg-wash from frozen; the layers puff beautifully, flavors stay bright.