Ingredients
2 tablespoons butter, divided 2 cups finely cubed peeled butternut squash6 tablespoons maple syrup, divided 1 fennel bulb, quartered and thinly sliced1/2 teaspoon salt1 package (17.3 ounces) frozen puff pastry, thawed1 large egg1 tablespoon water3/4 cup crumbled goat cheese4 bacon strips, cooked and crumbledMinced fresh thyme, optional
Preparation
Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add squash and 3 tablespoons maple syrup; cook and stir 6-8 minutes or until tender and caramelized. Remove squash; heat remaining butter in skillet. Add fennel and remaining maple syrup; cook and stir 6-8 minutes until tender and caramelized. Return squash to skillet; stir in salt. Remove from heat; refrigerate until cool.
Unfold puff pastry sheets. In a small bowl, whisk egg and water; brush over pastry. Cut each pastry sheet into 12 pieces; place on parchment-lined baking sheets. Spoon 1 tablespoon fennel mixture onto center of each piece. Sprinkle with cheese and bacon. Bake 15-18 minutes or until golden brown, rotating baking sheets halfway through cooking. If desired, top with fresh thyme.
