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HEB Butternut Squash Hand Pie

Here's a memorable dessert to serve during your upcoming holiday meals.

Butternut Squash & Gruyere Cheese Hand Pies

 

Prep Time: 240 min.      Cook Time: 80 min.

 

Ingredients

  • 1 butternut squash, halved lengthwise & seeds removed
  • 2 Tbsp olive oil, divided
  • 2 yellow onions, julienned
  • 2 garlic cloves, chopped
  • 1 Tsp dried thyme
  • 1/2 Tsp dried sage
  • 1 1/2 cup(s) shredded gruyere cheese
  • 1/2 cup(s) all purpose flour
  • 2 boxes puff pastry, thawed
  • 3 eggs, beaten
  • 1/4 cup(s) water

 

Instructions:

 

  • Preheat oven to 400ºF.
  • Brush squash with half the oil and place face down on a foil lined baking sheet. Bake about 1 hour or until tender. Set aside to cool.
  • Meanwhile, add remaining oil to a large skillet over medium-low heat. Add onions, garlic, and dried herbs. Cook 30 to 45 minutes, stirring frequently, until onions are dark brown. Place in a large mixing bowl and set aside.
  • Once squash is cool enough to handle, scoop out flesh and combine with caramelized onions and gruyere cheese. Place in fridge to cool.
  • Dust a clean surface with flour.
  • Unroll puff pastry on the floured surface and lightly roll dough to about ¼ inch thickness.
  • Using a biscuit or cookie cutter, cut 4-inch circles.
  • Spoon 2 tablespoons chilled filling into center of each pastry disk.
  • Fold into half moons and press edges together with a fork. Place on a lightly greased baking sheet.
  • Mix eggs and water together then lightly brush on finished pastries.
  • Bake at 400ºF until golden brown.
  • Serve warm or at room temperature.

    • Click here to see more recipes from HEB.

     

     

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