November 21, 2017
Manchego & Butternut Squash Puffs
Prep Time: 60 minutes
Total Time: 90 minutes
Yield: Serves 8 to 10
Make Squash Filling
- Combine all ingredients in medium pot and bring to simmer. Cover and reduce heat to low.
- Cook 1 hour or until all ingredients are very tender. Check occasionally to make sure pot doesn’t boil dry. If too dry, add up to 1⁄4 cup water.
- Drain vegetables, reserving liquid and vegetables separately.
- Place cooked vegetables in blender and purée to smooth. If needed, add up to 3 tbsp cooking liquid, but only enough to help vegetables purée; the mixture should remain thick enough to pipe.
Make Romesco Sauce
- Combine tomatoes, peppers, onions, almonds, vinegar, garlic, salt, chili flakes and saffron in blender. Purée until smooth.
- Stir in olive oil. Season with salt and pepper to taste.
Make Cheese Puff Dough
- Fit a piping bag with 1⁄4″-diam. round tip. Set aside.
- Line baking sheet with parchment paper. Preheat oven to 425°F.
- Add water and butter to medium pot over medium heat. Cook until butter is melted and water begins to give off steam, but before mixture comes to boil.
- Add flour and salt all at once and stir with wooden spoon constantly, 2 minutes. Dough will come away from edge of pan and form a ball while flour cooks.
- Remove from heat, and stir 2 more minutes to help cool down slightly.
- While stirring, add 1 egg. Stir vigorously to prevent egg from cooking until incorporated into dough. Repeat with remaining eggs. When mixture is smooth and thick, scrape into piping bag
Assemble And Cook Cheese Puffs
- Dab small amount of dough under each corner of parchment to hold paper in place.
- Pipe small rounds — the size of small cherry tomatoes — onto parchment, about 1″ apart.
- Sprinkle each with pinch of grated Manchego.
- Bake 5 minutes. Reduce heat to 375°F and bake until firm and golden, 20 to 25 minutes more. Remove from oven and let cool on a rack.
- Repeat with any remaining dough and cheese.
- Wash out piping bag. Fill with squash filling. Poke small hole into bottom of each pastry and pipe in some squash filling.
- Serve on platter with Romesco Sauce, good-quality green olives and slices of Manchego.
Michael Graydon and Nikole Herriott
House & Home December 2016
Tags: Cory Vitiello