Number of servings :
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet : | Vegetarian
1/2 medium-sized buttercup squash, peeled and chopped into medium pieces
1/2 cup (125 mL) maple syrup
1 tsp (5 mL) fresh sage, chopped
4 tsp (20 mL) unsalted butter
1 package (397 g/14 oz) frozen puff-pastry dough, defrosted
1. Roast squash pieces at 375°F (190°C) for 45 minutes on oiled baking sheet. Simmer maple syrup in skillet over med-ium-low heat until it thickens, about 5 minutes. Add sage and butter; simmer 3 to 4 minutes.
2. Line bottom of 9-inch (23-cm) pie dish with circle of parchment paper and brush with oil. Pour maple sage syrup onto prepared pie dish; arrange roasted squash pieces on top, rounded side down.
3. Roll out dough to size of pie dish and place on top of fennel pieces, tucking in edges. Bake at 350°F (180°C) approximately 30 minutes, until pie dough is golden. On removing from oven, invert onto plate, peel away parchment paper and serve immediately.