Butternut Squash and Sage Vol-au-vent - Vegetarian

The Butternut Squash and Sage Vol-au-vent perfectly captures the essence of fall with its rich and savory filling. Encased in a buttery, flaky pastry shell, the combination of roasted butternut squash, creamy ricotta, and aromatic sage makes for a harmonious blend of flavors and textures.

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Temps de préparation 15

Temps de cuisson 45

Temps total 1

Type de plat Appetizer

Cuisine French

Portions servings

Calories 150 kcal

Ingrédients

2 cups butternut squash, diced

1 tablespoon olive oil

1/2 cup ricotta cheese

1/4 cup parmesan cheese, grated

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon fresh sage, chopped

12 vol-au-vent vol-au-vent shells

1 tablespoon butter

1 small small onion, finely chopped

Instructions

Preheat oven to 375°F (190°C).
Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender.
In a skillet, melt the butter over medium heat. Add the onion and sauté until soft, about 5 minutes.
In a bowl, combine the roasted butternut squash, sautéed onion, ricotta cheese, parmesan cheese, and chopped sage.
Fill each vol-au-vent shell with the mixture, packing gently.
Place filled vol-au-vents on a baking sheet and bake for an additional 10 minutes, or until the shells are crispy and golden.
Serve warm, garnished with extra sage if desired.

Nutrition (per 100g)

Keyword baked snacks, butternut squash, cheese lover, comfort food, easy baking, fall recipe, festive dishes, french cuisine, gourmet bites, healthy fats, holiday starters, party food, sage, savory pastry, seasonal vegetables, vegetarian appetizer, vol-au-vent

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Butternut Squash and Sage Vol-au-vent – Vegetarian