Butternut Squash Wreath
Nutrition Facts
16 servings Serving Per Container
Serving size 2 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
160 |
|
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 4g | 20% | |
| Cholesterol 15mg | 5% | |
| Sodium 330mg | 14% | |
| Total Carbohydrate 14g | 5% | |
| Dietary Fiber 2g | 6% | |
| Sugars 4g | ||
| Includes Added Sugars 2g | 4% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 89mg | 8% | |
| Iron 1mg | 4% | |
| Potassium 280mg | 6% | |
Ingredients
- 20 oz Butternut Squash, peeled, diced
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 oz Ricotta Cheese
- 2 tbsp Parmesan Cheese, grated
- 1 clove Garlic, minced
- 1/8 tsp Dried Sage / Salt / Pepper
- 2 tbsp Pine Nuts
- 2 tbsp Dried Cranberries
- 2 packs Crescent Rolls
- Sage Butter: ---
- 2 tbsp Butter
- 4 Fresh Sage Leaves
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray a sheet pan with pan spray and set aside.
Step 2
In a bowl toss together the butternut, olive oil, salt and pepper.
Roast for 25-35 minutes or until the butternut has softened.
Step 3
In a bowl mix together the ricotta, parmesan, garlic, sage, salt and pepper. Set aside.
Step 4
In a small sauté pan melt butter with the sage leaves. Cook until a brown butter has formed, it will have a nutty aroma. Set aside.
Step 5
Line a sheet pan with parchment paper or use a pizza stone. Spray with pan spray.
Lay out the crescent roll triangles in an overlapping circle so the long-pointed end points outwards.
Step 6
Pile the roasted squash on top of the overlapping dough.
Step 7
Dollop the ricotta mixture on top.
Step 8
Sprinkle the pine nuts and cranberries over the top.
Step 9
Pull each triangle of the pastry over the filling.
Step 10
Brush the sage butter over the top of the pastry.
Bake for 20-25 minutes until golden brown.
