Butternut Squash Pinwheels

Flaky. Sweet. Savory. Perfect Fall time recipe! 

Ingredients

1 bag of frozen butternut squash*, cooked according to directions

8oz vegan ricotta**

Caramelized onions, recipe below

Roughly 6-8 Fresh sage leaves

1-2 tbsps vegan butter

Salt

Balsamic glaze

2 tbsps melted butter for wash

* or you can roast/steam roughly 2 cups cubed butternut squash

**to make your own vegan ricotta simply mix together 1/2 a block of firm tofu, 2 tbsps non dairy milk, juice from one lemon, 2 tbsps nutritional yeast and a little salt. Either blend or mix by hand

Directions

Mash your cooked butternut squash with your butter and season with salt

Set aside

Heat a little oil in a frying pan to medium/high heat

Once hot add in your leaves

Fry quickly until crispy but not brown

Remove from heat and drain onto a towel

Chop up the crispy leaves 

Roll out your puff pastry

Roll out to form a large rectangle

Spread your ricotta evenly across the pastry

Top with your creamy squash

Sprinkle with caramelized onions

Top with sage

Carefully roll up from one long end to form a log

Place into freezer for 10 minutes to help with slicing

While it’s in the freezer preheat your oven to 400

Remove puff pastry from freezer 

Slice into 1/2-3/4 inch slices

Place onto prepared baking sheet

Brush tops with melted butter 

Bake in preheated oven for roughly 20 minutes 

They should be puffed and golden

Remove 

Allow to cool 5 minutes

Drizzle with balsamic glaze

Serve and enjoy! 

Caramelized Onions

1 large onion

Chop into small pieces

Heat a little oil over low-medium heat

Once hot add in your onion

Cook turning often, if browning too quickly turn heat down

Add more oil if too dry

Continue to cook until caramelized