Last-minute meal

Likely because law school is taking so much of my brainpower, I somehow convinced myself that I’d picked up a spaghetti squash at the store a week ago. Since then, my husband had gotten the rest of ingredients for what was supposed to be our dinner a few nights ago. It was getting late when I discovered the missing ingredient, but a quick Google search saved us from takeout. We had a butternut squash, some bacon and one sheet of Trader Joe’s puff pastry, which managed to create a delicious (although not too healthy) meal in 30 minutes. 

Butternut Squash, Bacon and Carmelized Onion “Pizza,” adapted from epicurious

One-half large butternut squash or one small one, peeled and diced
1 sheet puff pastry, thawed for 10 minutes and rolled out slightly
6 slices center-cut bacon
1/2 large onion
1 tablespoon rosemary, minced
8 tablespoons freshly grated Parmesan

Preheat oven to 450. Boil squash in salted water for about 10 minutes or until soft. Drain, cool slightly and mash. Working with puff pastry, score around edges a half-inch from edge. Poke interior all over with tines of fork. Bake pastry for 15 minutes or until lightly browned. Cook bacon in skillet. Once done, remove and set aside to drain on paper towels. Chop. In skillet, cook onions until soft and slightly browned. Put mashed squash on puff pastry and top with remaining ingredients. Cook 5-10 minutes or until heated through and pastry is browned.