Ingredients
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1 (16 oz) pkg diced butternut squash
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1 large Gala apple, cored and sliced
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2 tsp lemon juice
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1 tsp pumpkin pie spice
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2 tbsp olive oil
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1/2 (17.65 oz) box puff pastry dough, thawed
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2 tbsp maple syrup
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1 (4 oz) pkg goat cheese
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1 large egg
Steps
1
Preheat oven to 425°F. To a large bowl, add squash, apple, lemon juice, and pumpkin pie spice. Add oil and toss to combine. Spread onto a parchment-lined rimmed baking sheet. Roast 15 to 20 minutes, until squash and apples are tender.
2
Reduce heat to 375°F. On a lightly floured surface, roll out sheet of dough into a 14" circle. Transfer to a parchment-lined baking sheet. Place roasted squash and apples on top of puff pastry, leaving a 2" border.
3
Drizzle maple syrup and crumble goat cheese over top of squash and apples. Gently fold dough over filling to form a rustic crust. Lightly beat egg and brush egg wash onto crust. Bake 25 to 30 minutes, until pastry is lightly browned.
