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savory roasted squash pinwheels

Butternut Squash Pesto Pinwheels

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine Italian
Servings 12 pinwheels

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Medium bowl
  • 1 Small bowl
  • 1 pastry brush
  • 1 Spoon
  • 1 Fork
  • 1 Oven

Ingredients
  

  • 1 sheet puff pastry thawed
  • 1 cup butternut squash diced small
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 cup basil pesto prepared
  • 1/2 cup mozzarella cheese shredded
  • 2 tablespoons Parmesan cheese grated
  • 1 egg beaten
  • 1 teaspoon water
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Toss the diced butternut squash with olive oil, salt, and black pepper in a medium bowl.
  • Spread the squash on the prepared baking sheet and roast for 15 to 18 minutes until tender and lightly browned, then cool 5 minutes.
  • Unfold the thawed puff pastry on a lightly floured surface and gently roll to a 10x12-inch rectangle.
  • Spread the basil pesto evenly over the pastry, leaving a 1/2-inch border on one long edge.
  • Scatter the roasted squash evenly over the pesto, then sprinkle with mozzarella, Parmesan, and red pepper flakes if using.
  • Starting from the long edge opposite the border, roll the pastry tightly into a log, sealing the seam by brushing the border with a little beaten egg.
  • Freeze the log for 10 minutes to firm up for cleaner slicing.
  • Mix the remaining beaten egg with water to make an egg wash.
  • Slice the chilled log into 12 even rounds and place them cut-side up on the parchment-lined baking sheet, spacing slightly apart.
  • Brush the tops lightly with egg wash and bake for 12 to 15 minutes until puffed and deeply golden.
  • Let the pinwheels rest on the sheet for 5 minutes before transferring to a rack to cool slightly.

Notes

For the best slice, use a sharp serrated knife and a gentle sawing motion to prevent squashing the log. If your pesto is oily, blot lightly with a paper towel before spreading to reduce seepage and ensure flaky layers. You can roast the squash a day ahead and chill it to speed up assembly, or substitute with leftover roasted squash or sweet potato. Add-ins like toasted pine nuts or a sprinkle of lemon zest brighten the flavors, while a smear of ricotta under the pesto makes a creamier filling. Serve warm, and re-crisp leftovers in a 350°F (175°C) oven for 5 to 8 minutes.
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