A fun, sweet & savory main course for vegetarians. From 4 Ingredients Christmas: Recipes for a Simply Yummy Holiday.
2 pounds winter squash (such as acorn or butternut), peeled, seeded, and cut into 2-inch wedges
2 sheets puff pastry, thawed if frozen, cut in half lengthwise
1 cup sour cream
1 cup sweet chili sauce
Preheat the oven to 400°F. Lightly grease one baking sheet and line another two with parchment paper. Place the squash wedges on the greased baking sheet and bake for 15 to 20 minutes. Remove from the oven and let cool slightly. Join together the two halves of one pastry sheet to create a long rectangular strip and roll in 1 inch of the dough to create a lip around the edge. Repeat with the second pastry sheet. Place each dough length on a parchment paper–lined baking sheet. Spread half the sour cream over each base. Lay the roasted squash on top, season with cracked pepper, and drizzle generously with sweet chili sauce. Bake for 20 to 25 minutes, until the pastry edges are puffed and golden. Serve hot or warm.
Hint: Before baking, brush the pastry with beaten egg for a golden finish. Garnish with fresh sage for a hint of added flavor.