Christmas puff pastry star with herbed ricotta, roasted squash and spiced almonds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking sheet with parchment paper.

2. 2

   Place the butternut squash in a bowl and toss with 1 tablespoon olive oil, sweet paprika, ground cinnamon, half of the salt, and a little black pepper. Spread on the baking sheet and roast for 25 minutes at 200 °C / 400 °F, until tender and lightly golden. Let cool for 10 minutes.

3. 3

   While the squash roasts, heat a small skillet over medium heat and add the butter. Add the sliced almonds, 1 teaspoon honey, and a few thyme leaves. Cook for 2 to 3 minutes, stirring, until glossy and lightly toasted. Remove from the heat and set aside.

4. 4

   In a bowl, mix the ricotta, grated Parmesan, chopped garlic, parsley, remaining thyme, ground nutmeg, remaining honey, remaining salt, 1 tablespoon olive oil, and black pepper. Add the warm roasted squash and fold gently, leaving some pieces intact for texture.

5. 5

   On a lightly floured surface, roll out one puff pastry sheet and place it on the baking sheet. Spoon the filling into the center in a thick round, leaving a 4 cm / 1 1/2 inch border. Sprinkle most of the spiced almonds over the filling.

6. 6

   Place the second puff pastry sheet on top. Set a small glass or bowl in the center to lightly mark a guide circle. From the edge of the glass outward, cut 16 equal strips without cutting through the center. Twist each strip twice to form the star points and gently pinch the ends where needed to create a defined shape.

7. 7

   Brush the entire surface with the beaten egg and sprinkle with sesame seeds and, if desired, a little extra Parmesan. Bake for 20 minutes at 200 °C / 400 °F, or until the pastry is well puffed and deeply golden.

8. 8

   Remove from the oven and let rest for 5 minutes. Finish with the remaining almonds on top and serve hot or warm.