Butternut Squash, Chestnut and Herb-Filled Puff Pastry Recipe




  • 1 butternut squash, about 3 pounds (you can also use kabocha)
  • 2 tablespoons extra-virgin olive oil
  • 1 (5-8–ounce) jar or package peeled chestnuts
  • Salt
  • Freshly ground pepper

How to make Oats Dhokla


  • 1/8 cup coarsely chopped fresh cilantro
  • 1/8 cup coarsely chopped fresh parsley leaves
  • 1 large garlic clove, minced
  • 1/2 teaspoon paprika
  • 1/2  teaspoon ground cumin
  • 1/8 teaspoon cayenne or to taste
  • Salt to taste
  • 1-2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil

Puff Pastry Cases:

  • 1 package frozen puff pastry (DuFour, an all-butter puff, is recommended)
  • 1 egg, beaten with a tablespoon water

For the Filling

  1. Preheat oven to 350°F.
  2. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a knife. Remove the seeds, then cut it into 1/2-inch cubes. 
  3. Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt and pepper.
  4. Spread on a parchment-paper covered sheet pan. Roast 20 minutes, until the squash is tender and starting to brown. Add the chestnuts and roast an additional 2 minutes, just to warm them.

Atte Ka Sheera

For the Sauce

  1. While the squash roasts, make the sauce by combining the ingredients in the food processor (start with the smaller amount of lemon juice, and half a teaspoon of salt; you can always add).
  2. Pulse to puree to a sauce consistency.