Spinach Puffs

Bon Appétit  | November 2012

by The Bon Appétit Test Kitchen

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photo by Romulo Yanes

yield
Makes 6 servings

Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner—they're that good.

Ingredients

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Preparation

Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

Per serving: 110 calories, 8 g fat, 2 g fiber

Nutritional analysis provided by Bon Appétit

my notes

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3551ffe2/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51122450A0Dmbid0Frss0Iepinr/story01.htm

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via Personal Recipe 3575434

Stuffed Acorn Squash

Sometimes I just get the urge to make and eat a lot of vegetables.  I have to say that I'm pretty happy about these urges right about now.  Every other day, I seem to find myself eating three- to four-course meals, then inhaling a pile of desserts.  Just to make sure they're good, ya know.  I'm doing some self-appointed quality control testing.

While I love hanging out with the family and trying to figure out how food much I can actually fit into my stomach, it's time to give myself a reality check.  Christmas is over and I really need to reign things in.  It's probably a wise idea to kickstart this healthy eating with stuffed squash.  Only good things can come from roasting acorn squash, and then stuffing it with brown rice, cranberries, and pecans.

In all honesty, this is my first time making a dish using acorn squash and I'm pretty proud of how this turned out.  The recipe is so easy that it would be quite difficult for me to fail at making this.  Since I'm pretty much still nursing a food hangover (4 days later, oof), simplicity is the name of my game.

Stuffed Acorn Squash

very slightly adapted from The Novice Chef
makes 2 servings

Print Recipe

• 1 acorn squash, halved lengthwise and seeds removed
• 1 tablespoon melted butter
• salt & pepper, to taste
• 1/2 tablespoon butter
• 1/3 cup onion, diced
• 1 cup cooked brown rice
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• crushed red pepper, to taste
• salt & pepper, to taste

1) Heat the oven to 450 degrees F.

2) Place the squash cut-side up on a baking sheet.  Brush the tops and sides of the squash halves with melted butter.  Season with salt and pepper.

 

3) Roast the squash in the oven until just fork tender, about 30 to 35 minutes.

 

4) Meanwhile, in a medium skillet, melt the 1/2 tablespoon butter over medium heat.

5) Sauté the onion until slightly tender, about 3 minutes.

 

6) Stir in the remaining ingredients, mixing well and heating everything through. Remove the mixture from the heat.

 

7) Divide the rice filling among the roasted squash halves and serve immediately.

via The Bitchin' Kitchin' http://thebitchinkitchin.blogspot.com/2013/12/stuffed-acorn-squash.html

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via Personal Recipe 3542095