Butternut Squash – Sucrine du Berry

Description

According to The Compleat Squash by Amy Goldman, “Berrichon Pumpkin Pastry”, a traditional “French fast food” is most authentically made with Sucrine du Berry, and is served at the annual pumpkin festival in Tranzault, France on the second Sunday of October:

Berrichon Pumpkin Pastry
– 2 ready-to-bake frozen puff pastry sheets, thawed at room temp
– 1 lb Sucrine du Berry or Butternut squash, finely minced
– 1 small onion, finely minced
– 1/2 cup chopped parsley
– salt and pepper to taste
– 1 egg, beaten, for egg wash
– crème fraiche, or sour cream, or yoghurt

– Preheat oven to 400*F
– Unfold the puff pastry onto a lightly floured surface and cut each sheet into 4 equal parts
– Mound squash generously onto half the pastry pieces
– Top with onion and parsley, salt and pepper, leaving a 1/2 inch border around the edges
– Roll out remaining pastry to enlarge a bit for the top crusts and drape over the mounded mixtures
– Fold the edges under or press together, using a few drops of water to seal them
– Prick 3 small holes into the top crusts to let steam escape and brush with the egg wash
– Pack on a baking sheet and bake for 30 min or until brown.
– Slit open the top of each packet, insert a dollop of crème fraiche if desired, serve immediately