Warning, this is not Paleo 😉
Roasted Slices of the Squash and my Ruby Red Cranberry Ice-cream Drizzle cooling next to it!
1lb Butternut Squash
1/4 cup melted butter
8oz Puff Pastry
4oz Cream Cheese
A pinch of Cinnamon

Melted Apricot Preserves
Chopped Pecans
-Preheat oven to 375 degrees
-Peel and Halve the Butternut Squash
-Slice (1/4in thick)
-Arrange on a baking sheet lined with parchment paper
-Brush the tops with melted butter
-Sprinkle Sugar on top
-Roast for 45min (turning once)
-Roll out puff pastry on parchment paper lined baking sheet
-Prick puff pastry and top with parchment paper and another baking sheet
-Bake puff pastry for 30 minutes, then uncover and bake for another 10min
-Once cool, spread on the cream cheese mixed with the Cinnamon and a Tbsp of sugar
-Top with squash and brush on the melted apricot preserves
-Sprinkle chopped pecans


This was delicious!