Butternut Squash Chanterelle Puff Pastry Bites
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!
Servings 8 servings
- 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
- fresh crushed black pepper to taste
- 1 cup cubed butternut squash
- 16 puff pastry shells thawed
- 1 cup grated asiago cheese
Preheat the oven to 400F
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.
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.
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.
Bake for 20 mins until the puff pastry has puffed up and is crispy golden.
Serve with a chilled glass of Riva Ranch Chardonnay and beam at the compliments from your guests.
If you do not have cioppolini onions, you can use shallots in place of that.
Any other gourmet/wild mushroom can be used in place of chantarelle
Calories: 611kcal | Carbohydrates: 46g | Protein: 12g | Fat: 42g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 453mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2077IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 3mg