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butternut squash sage pinwheels

Butternut Squash Sage Pinwheels

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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 16 pinwheels

Equipment

  • 1 Baking sheet
  • 1 sheet of parchment paper
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 pastry brush
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Rolling Pin optional
  • 1 Fork

Ingredients
  

  • 1 pound butternut squash peeled and diced 1/2-inch
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon unsalted butter
  • 1 small yellow onion finely chopped
  • 2 clove garlic minced
  • 1 tablespoon fresh sage finely chopped
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 cup Parmesan cheese finely grated
  • 1 sheet puff pastry thawed but cold
  • 1 egg beaten
  • 1 teaspoon water for egg wash
  • 1 teaspoon lemon zest optional
  • 1/4 teaspoon nutmeg freshly grated (optional)
  • 1 tablespoon honey optional drizzle

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Toss the diced butternut squash with olive oil, salt, and black pepper, spread on the baking sheet, and roast for 18–22 minutes until tender and lightly caramelized.
  • While the squash roasts, melt butter in a skillet over medium heat, add the onion, and cook 6–8 minutes until translucent and lightly golden.
  • Stir in the garlic, sage, and crushed red pepper flakes and cook 1 minute until fragrant, then remove from heat.
  • Transfer the roasted squash to a bowl and lightly mash with a fork, leaving some small chunks for texture.
  • Fold the onion-sage mixture, Parmesan, lemon zest, and nutmeg into the squash and adjust seasoning with salt and pepper to taste; let cool 10 minutes.
  • On a lightly floured surface, unfold the puff pastry and, if needed, roll to a 10x12-inch rectangle with the short side facing you.
  • Spread the cooled squash mixture evenly over the pastry, leaving a 1/2-inch border on the long edge farthest from you.
  • Brush the far border with a little beaten egg mixed with water to create a seal.
  • Tightly roll the pastry from the near long edge into a log, seam side down, and chill in the freezer for 10 minutes to firm.
  • Using a sharp knife, slice the log into 1/2-inch-thick rounds and arrange them cut side up on the parchment-lined baking sheet, spacing 1–2 inches apart.
  • Brush the tops lightly with the remaining egg wash and drizzle or dot with honey if using.
  • Bake at 400°F for 16–20 minutes until puffed and deep golden.
  • Cool on the sheet for 5 minutes, then transfer to a rack to rest another 5 minutes before serving warm.

Notes

Chilling the rolled log briefly makes cleaner slices and better layers, and ensuring the filling is cool prevents soggy pastry and blowouts. If your squash seems watery, let it steam off on the hot sheet pan for a minute before mashing, or add a tablespoon of breadcrumbs to absorb moisture. Frozen puff pastry works best when kept cold but pliable, so thaw in the fridge and work quickly; if it softens, chill again before cutting. Swap Parmesan for crumbled goat cheese or feta for a tangier bite, and add crispy prosciutto for a savory twist. These reheat well in a 350°F oven for 8–10 minutes, and unbaked slices can be frozen on a tray, then bagged and baked from frozen adding 2–3 minutes.
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