Ingredients
1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices2 tablespoons water1/4 cup olive oil1 tablespoon minced fresh thyme1 tablespoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1/2 cup all-purpose flour1/2 cup ground pecans6 tablespoons sugar1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1 package (17.3 ounces) frozen puff pastry, thawed1 large egg, lightly beaten2 tablespoons butter
Preparation
In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside.
Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash.
Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown.
