Ingredients:

  • 5 cups (250 g) Butternut Squash, diced (1/2-inch pieces)
  • 1 Tbsp (15 ml) Olive Oil
  • 4 oz (115 g) Soft Goat Cheese (Chèvre), softened
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1 sheet (230 g) All-Butter Puff Pastry, thawed
  • 1 Large Egg, beaten with a splash of water for egg wash
  • 1/2 cup (120 ml) Jellied or Whole-Berry Cranberry Sauce
  • 2 tsp (10 ml) Balsamic Vinegar
  • 1 Tbsp (15 ml) Water

Instructions:

  1. Roast the Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15-20 minutes until fork-tender and lightly caramelised. Allow to cool completely (critical for pastry).
  2. Make the Mash: In a medium bowl, combine the cooled roasted squash, softened goat cheese, and chopped fresh sage. Gently mash with a fork until mostly smooth but still retaining some texture. Taste and adjust seasoning.
  3. Prepare the Pastry: On a lightly floured surface or between two sheets of parchment paper, roll the thawed puff pastry sheet into a rectangle approximately 12 x 10 inches (30 x 25 cm).
  4. Spread the Filling: Spread the butternut squash mixture evenly over the entire surface of the puff pastry, leaving a 1/2-inch (1 cm) border along one of the 12-inch edges (this acts as the seal).
  5. Roll and Seal: Starting from the 12-inch edge opposite the border, tightly roll the pastry into a long log. Brush the exposed 1/2-inch border with the egg wash and seal the log completely.
  6. Chill (Crucial Step): Wrap the log tightly in plastic wrap. Refrigerate for at least 45 minutes, or up to 24 hours, until the log is very firm.
  7. Slice: Preheat the oven back to 400°F (200°C). Unwrap the chilled log. Using a very sharp, cold knife (or dental floss), slice the log into 1/2-inch (1 cm) thick rounds.
  8. Arrange and Brush: Place the pinwheels flat onto parchment-lined baking sheets, leaving about 1 inch (2.5 cm) between them. Brush the tops of the pinwheels generously with the remaining egg wash.
  9. Bake: Bake for 20-22 minutes, rotating the sheets halfway through, until the pastry is puffed, golden brown, and the filling is set.
  10. Cool: Transfer the pinwheels to a wire rack to cool slightly.
  11. Simmer the Glaze: While the pinwheels cool, combine the cranberry sauce, balsamic vinegar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until smooth. Simmer for 3-5 minutes until the sauce has reduced slightly to a syrupy consistency.
  12. Serve: Arrange the warm pinwheels on a platter. Drizzle generously with the warm balsamic-cranberry glaze before serving.