Squash Puffs

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 24 squash puffs
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1 tablespoon extra-virgin olive oil, plus more for the pan

1/2 teaspoon sugar

1 sheet frozen puff pastry (half of a 17-ounce package), thawed

24 1- to 1 1/2-inch chunks peeled butternut squash

1/4 teaspoon dried rosemary

Kosher salt and freshly ground pepper

1/4 cup soft garlic-herb cheese (such as Boursin)


  1. Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
  2. Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it’s OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
  3. Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.
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