Ingredients

1 butternut squash, peeled
3 tablespoons olive oil, divided
Salt and pepper
1/4 teaspoon ground clove
1 tablespoon brown sugar
3 apples, peeled
7 large shallots
1/2 tablespoon chopped fresh thyme leaves
1 puff pastry, cut into 6 equal rectangles
4 ounces blue cheese, crumbled

Directions

1 recipe Syrah Reduction,
recipe follows

Ingredients

Butternut

Squash:

Directions

Preheat oven to 350 degrees F.

Cut sides of squash to make a rectangular shape. Slice squash into 6 (2 by 4-inch)
rectangles. Toss the squash in 1 tablespoon of olive oil, salt, pepper, to taste, ground
clove, and brown sugar. Bake in oven until tender, approximately 15 to 25
minutes.

Ingredients

Apple:

Directions

Slice the
apples into 6 (2 by 4-inch) rectangles. Heat 1 tablespoon oil in a saute pan over
medium-high heat and add apples, salt and pepper. Saute until tender, being careful not to
overcook.

Ingredients

Shallot Compote:

Directions

Peel
7 large shallots and toss in 1 tablespoon of oil, salt and pepper, to taste. Place in a
roasting pan and cover with aluminum foil. Roast for approximately 30 to 45 minutes at 350
degrees F, or until tender. Remove aluminum foil and continue cooking for 10 minutes. In a
food processor or blender, add shallots with chopped fresh thyme and season, to taste,
with salt and pepper.

Ingredients

To
Assemble:

Directions

Place each squash rectangle on top of a piece of
puff pastry. Do the same with the apples. Place an equal amount of blue cheese on top of

the squash. Place the puff pastry in the oven until the squash and apple are warm, and the
blue cheese melted. Place the shallot compote on top of the blue cheese and garnish the
plate with the sauce.

Ingredients

Syrah
Reduction:

Directions

1 bottle syrah
4 sprigs thyme
1 shallot, slices
1 tablespoon black pepper
1 tablespoon white pepper
Freshly cracked black pepper

Reduce ingredients in pot until syrupy. Finish with fresh cracked black pepper.