Pesto and Butternut Squash Pinwheels
Feel free to cook the butternut squash in advance to make this app even easier to throw together.
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!