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Every year I look forward to fall: pumpkin lattes, falling leaves, sweatshirts and the crisp, clean air. There's just something about autumn in Buffalo that makes you smile. But without question, the absolute best part about this time of year are the warm, home-y harvest dishes. This weekend, I celebrated Canadian Thanksgiving with butternut squash.
Squash Pastries:
I started with a package of Pepperidge Farm puff pastry sheets. Of course, if you're feeling ambitious, you can make your own puff pastry, but seriously, these are great and people always THINK they're homemade, so go ahead and take a shortcut.
For the filling, I blended some Vietnamese chili garlic paste with some butternut squash (for this, you definitely want to take the time to cook down your own squash; the canned stuff- not even close. I like to drizzle some maple syrup across the squash halves as they cook down, for extra flavor) and then topped it with goat cheese mixed with honey. Fill it just as
