- 5 cups refrigerated fresh diced butternut squash (about 20 ounces)
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons minced fresh sage
- 1 17.3 ounce package puff pastry, thawed
- 6 ounces crumbled goat cheese
- 1 egg, beaten
1. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper. On the prepared pan, toss the diced butternut squash with the olive oil, coriander, salt, and black pepper. Roast until the squash is tender and golden, 20 to 30 minutes, stirring once. Remove from oven and let cool slightly. Sprinkle squash with sage and toss to combine. Slightly mash squash with fork.
2. Meanwhile, roll each sheet of puff pastry into a 12-inch square on a floured surface. Cut each sheet of pastry into nine 4-inch squares.
3. Divide the squash mixture between the squares. Sprinkle squash with goat cheese, then fold each pastry square diagonally in half and press around the edges with the tines of a fork to seal.
4. Whisk the egg with 1 Tbs. water. Use a knife to make a small slit in the top of each hand pie, then brush the tops with the beaten egg mixture. Arrange the hand pies on a parchment-lined baking sheet and bake until puffed and golden brown, about 16 minutes.
Make Ahead Tip
- Place unbaked pies in refrigerator until ready to bake. Bake at 400 degrees F for about 16 minutes.
- Place unbaked pies in airtight container and freeze for up to 3 weeks. Bake frozen pies at 400 degrees F for about 18 minutes.
Nutrition Facts Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 176, Fat, total (g): 11, chol. (mg): 18, sat. fat (g): 6, carb. (g): 15, Monounsaturated fat (g): 2, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 1, sugar (g): 2, pro. (g): 5, vit. A (IU): 4291, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, Cobalamin (Vit. B12) (µg): , sodium (mg): 169, Potassium (mg): 157, calcium (mg): 49, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.