Description
These Butternut Squash and Sage Pinwheels are a warm, flaky, and flavorful appetizer that perfectly captures the essence of fall. With roasted butternut squash, aromatic sage, and buttery puff pastry, they make a deliciously elegant addition to any holiday spread or cozy evening gathering. The sweetness of the squash balances beautifully with the nutty Parmesan and crisp layers of pastry, creating an appetizer that feels both comforting and sophisticated. Ideal for Thanksgiving, brunches, or festive dinners, these pinwheels are easy to make and guaranteed to impress every guest at the table.
Ingredients
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1 medium butternut squash, peeled and diced (about 3 cups)
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
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1 sheet frozen puff pastry, thawed
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½ cup grated Parmesan cheese
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¼ cup ricotta cheese (optional)
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1 egg
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1 tablespoon milk or water
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Fresh thyme or rosemary sprigs for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, toss diced butternut squash with olive oil, salt, pepper, garlic powder, and sage until evenly coated.
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Spread the squash on the baking sheet and roast for 25–30 minutes or until tender and lightly caramelized.
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Allow the squash to cool for 10 minutes, then mash lightly with a fork, keeping a slightly chunky texture.
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On a lightly floured surface, roll out the puff pastry into a 10×12-inch rectangle.
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Spread the mashed squash evenly over the pastry, leaving a ½-inch border on all sides.
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Sprinkle Parmesan cheese evenly, and if desired, add small spoonfuls of ricotta for creaminess.
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Starting from the long edge, roll the pastry into a tight log. Slice into ½-inch rounds using a sharp knife.
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Arrange the pinwheels on a parchment-lined baking sheet, spacing them about an inch apart.
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Whisk together the egg and milk, then brush the tops of the pinwheels with the egg wash.
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Bake for 18–22 minutes, or until puffed and golden brown.
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Let cool for 5 minutes before serving. Garnish with thyme or rosemary if desired.
Notes
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Fresh sage offers the best flavor, but dried sage works if needed—just use half the amount.
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For extra neat slices, chill the rolled pastry for 10–15 minutes before cutting.
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These pinwheels can be made ahead and frozen before baking; bake directly from frozen, adding 5–7 extra minutes.
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Reheat leftovers at 350°F (175°C) for 8–10 minutes to restore crispness.
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Try variations like adding spinach, caramelized onions, or honey for a unique twist.
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Serve with a creamy dip, warm soup, or a light salad for a complete and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes