Butternut Squash and Chanterelle Puff Pastry Bites
Prep time
Cook time
Total time
Cheesy butternut squash and chanterelle mushrooms in buttery puff pastry shells is the perfect combination for a smooth fruity Chardonnay. Wow your guests this holiday season with this great food and wine pairing!
Recipe type: Appetizer
Serves: 16
  • 1 tbsp avocado oil
  • 1 tbsp butter
  • 2 tsp minced sage
  • ½ red cioppolini onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chopped chanterelle mushrooms
  • ½ tsp ground nutmeg
  • 1 tsp ground chili powder
  • salt and fresh crushed black pepper, to taste
  • 1 cup cubed butternut squash
  • 16 puff pastry shells, thawed
  • 1 cup grated asiago cheese
  1. Preheat the oven to 400F
  2. Heat the oil in a saute pan and melt the butter in it. Brown the butter a little and add the minced sage to it. Once the sage crisps up, add the garlic and onions to it. Saute for a few minutes and add the chanterelle mushrooms to it.
  3. Once the mushrooms soften, add in the spices, salt and pepper and the butternut squash. Sauté till the butter nut squash softens. Add a couple of tablespoons of water, if needed, to help soften the squash.
  4. Lay out the puff pastry shells on a baking tray lined with parchment paper or silicone baking mat. Top with a teaspoon of the squash-chanterelle mixture. Top with some asiago cheese and repeat on all the shells.
  5. Bake for 20 mins until the puff pastry has puffed up and is crispy golden.
  6. Serve with a chilled glass of Riva Ranch Chardonnay and beam at the compliments from your guests.
Recipe by Cooking Curries at https://www.cookingcurries.com/butternut-squash-chanterelle-puff-pastry-bites/