Butternut Squash & Sweet Potato Puff Pastry
Writer and Photographer Kyndra Kelly
Nothing says fall time like these bright orange foods! Not only are they beautiful, but they are also delicious!
1 sheet puff pastry
1 cup diced butternut squash
1 sweet potato, peeled, sliced thinly
2 tablespoons butter
1 tablespoon brown sugar + more for top
1/2 teaspoon cinnamon + more for top
Preheat oven to 350 degrees. Line baking sheet with foil. Place butternut squash on one end and sweet potato on the other end. Toss with olive oil. Bake for 20 minutes until tender.
While baking, unroll puff pastry and place on sheet pan lined with foil or parchment.
Melt butter, and stir in brown sugar and cinnamon. Brush puff pastry with mixture and set aside.
Once squash and sweet potato pieces are tender, remove from oven and turn to 400 degrees. Let squash and sweet potato cool for 5 minutes, then begin placing on puff pastry. Sprinkle with brown sugar and cinnamon. Place back in oven for 15 minutes, or until pastry is puffed and golden.
Drizzle with honey or maple syrup, serve and enjoy!