Pesto and Butternut Squash Pinwheels

This incredible appetizer uses only 5 ingredients and is so easy to make. It’s vegetarian and a crowd-pleaser with butternut squash, pesto, and cheese. I love that I can prep the butternut squash ahead of time and then quickly throw the pinwheel together before baking and serving.

Serve it for the big game, any holiday, or a potluck with friends and family!

Pesto and Butternut Squash Pinwheels

Feel free to cook the butternut squash in advance to make this app even easier to throw together.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Appetizer

Servings 8

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion diced
• 1 cup butternut squash chopped
• 2 tbsp pesto
• 1/2 cup parmesan cheese grated
• 1 sheet puff pastry thawed

Instructions

 

• Heat a medium-size pan over medium-high heat. Drizzle with olive oil and add the onion and butternut squash.
• Saute for about 5 minutes, until the butternut squash starts to get some color. Place a top on the pan and continue cooking for about 15 minutes, until the squash is fork-tender. Mix every 5 minutes.
• Preheat oven to 350 degrees and line a large sheet pan with parchment paper.
• Unroll the thawed puff pastry. Spread with a layer of pesto, top with the butternut squash mixture, and sprinkle with cheese.
• Roll the puff pastry carefully, making sure the filling stays in place as you roll it into a spiral.
• Using a serrated knife, cut the rolled-up puff pastry into 1-inch size pieces. Place onto the sheet pan and into the oven.
• Bake for about 25 minutes, until the puff pastry is cooked through and golden.
• Serve and enjoy!

Notes

Feel free to play around with different ingredients. You can replace the butternut squash with sweet potato. You can also add spinach to the sweet potato mixture if you want more veggies!