I wasn’t quite sure what to call this one, Pizza Puff, Veggie Slate or Butternut Puff. To be perfectly honest I don’t feel that any really give this beaut any Justice. Its basically a crispy, pooffy surface that lovingly encases roasted butternut squash, goats cheese, spinach and mushrooms with just the tiniest hint of sundried tomato pesto ( cause we like to be fancy and it makes it kida pizza-y). So I bring you the Butternut Puff, the yummiest brunch/lunch/dinner option!
Soooo whats so great about a Butternut puff? Well…… It’s
a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and is an excellent source of Vitamin A, Vitamin C, Potassium and Manganese. And that’s just the butternut squash! It makes for a really delicious fulfilling meal that is suitable for vegetarians too! Sure we’re only amazing! Ah go on! Even Mrs Doyle wouldn’t be able to contend with a masterpiece such as this.
Serves 4 with a side salad or 2 as a main.
1 Roll Puff Pastry
1 Tbsp. Sundried Tomato Pesto
1 Big Handful of Spinach Leaves
1 Handful of Mushrooms
½ Butternut Squash Chopped
1 Log Goats Cheese
First rule of fight club………… Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Place the chopped butternut squash on a baking tray and roast in the oven for 15 mins until tender and juicy.
Next roll out the puff pastry onto a parchment lined baking tray. Now, the fun part, smoosh the sundried tomato pesto all over the base. After you’ve finished smooshing, assemble your puff with the remaining ingredients in whatever fashion you fancy. If you’re using the glaze, drizzle over now and lovingly admire.
Last but not least, pop it in the oven for 20 minutes until golden and puffy! Now dig in and enjoy!! Ah go on go on go on go on go on go on goooo oooonnnn!!!