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Sweet Potato and Acorn Squash Pastry

October 26, 2011

Due to a variety of reasons, AAM and I didn’t move in together until the week of our wedding. Because he had to take the Bar exam, we didn’t go on our honeymoon for a month. Additionally, I took a course with a grant from the National Endowment of the Humanities and held a part time job in my free time (whatever that word means). So, for a period of time, we were in a weird holding pattern of slowly unpacking, learning how to live together, and balancing academic chaos. In the middle of this, our friend MM came to town on a business trip. Because I had never really hosted people for dinner, I will always remember this as my first time having guests over. In our apartment, with stuff thrown together from two different lives and the stresses of our lives, I pulled together a basic pasta. The greatest thing? MM knew that in all of this chaos, we just needed a relaxing night of conversation, and well, alot of compliments for the insecure hosts. He could not rave more about our tiny apartment, the dinner, and just everything. It was a fantastic first experiencing in hosting. It seems that MM enjoyed it so much, that he continued visiting every year, and always keeping us on our toes. Sometimes, we go out to dinner, but with Serafina entering full-toddlerhood, last week we decided to host MM at home.

In a classic move last Wednesday, Serafina decided to rub her dinner of pb&j onto herself, into her highchair, and across our dining table. She is also into repetition, stealing things, and other wonderful social developments. By the time, MM and AAM arrived, she was running around the house happily screaming, wearing nothing but a diaper and a pigtail. This was a different type of chaos.

Knowing that I have my own 19 month old of chaos, I had luckily planned a simple Fall salad with the recipe below. Well, by plan, I mean, driving home from work I played a game of trying to match vegetables with starches, and arrive at combination that a meat eater might find satisfying. So Voila– a yummy recipe of Sweet Potato and Acorn Squash Puff Pastry.


About the recipe: This recipe is a variation of my summer puff pastry dish, with our two favorite Fall vegetables sweet potato and acorn squash. My only suggestion is that if your sweet potato starts to stick to the saute pan, add in the veggie broth to help it cook. This is a healthier method than just adding oil.

Sweet Potato and Acorn Squash Pastry

  • Olive oil
  • 1 sweet onion, sliced
  • 2 cloves of garlic, minced
  • Two large sweet potatoes, peeled and sliced
  • 1/2 cup of veggie broth
  • 1 acorn squash, peeled, de-seeded, and sliced
  • 1 sheet of puff pastry
  • 1/2 cup of feta cheese

1.Preheat your oven to  400 degrees

2. Meanwhile, saute your onions and garlic in olive oil. When the onions are translucent, add the sliced sweet potatoes. If they start to stick to the pan, pour in a little veggie broth. Let saute for about 3 minutes over medium heat. Then, add the acorn squash slices, and let saute for another 2-5 minutes. Your potatoes and squash should be softer, but not mush.

3. Roll out your puff pastry. Then, place foil on an aluminum pan, and spray with canola oil. Next, lay the puff pastry on the foil. When the veggies are ready, layer them onto the pastry. Place the onions first, then cover with squash and potatoes. Generously add kosher salt, ground pepper, and feta cheese on top.

4. Bake in the oven for 20 minutes, or until the pastry is a golden color. Serve hot.

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