5 Ingredient Butternut & Sage Vol-au-Vents

Looking for an easy yet impressive appetiser? Then try these 5-ingredient vol-au-vents made with crispy, buttery pastry and a creamy filling topped with roasted butternut & sage.

Recipe by S’philile Gebashe
Serves: 12
Cooking time: 45 minutes
Preparation time: 15 minutes

Ingredients:

  • 2 cups butternut, diced
  • 1 Tbsp olive oil
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese, grated
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp fresh sage, chopped
  • 12 vol-au-vent shells
  • 1 Tbsp butter
  • 1 onion, finely chopped

How To Make 5 Ingredient Butternut & Sage Vol-au-Vents

  1. Preheat the oven to 200°c.Line two baking’s trays with baking paper. In a big bowl, toss the butternut with olive oil, salt and pepper.
  2. Arrange the butternut on the prepared baking tray and roast until tender.
  3. Preheat a skillet pan over medium high heat. Melt the butter and add the onions. Sauté until soft. In a big bowl, combine the roasted butternut, sautéedonions, ricotta cheese, parmesan cheese and sage. Fill each vol-au-vent shell with the mixture.
  4. Arrange on the baking tray and bake until the shells are crispy and gold.

Chefs Tip:

  • Roasting the butternut squash until slightly caramelized enhances its natural sweetness, adding depth to the filling.
  • For a richer flavor, lightly fry the sage in butter before adding it to the filling. This releases its natural oils and intensifies its earthy taste.
  • These are best served warm, but if making ahead, reheat them in the oven at 180°C for a few minutes to restore the crispness of the pastry.