1 1⁄2 pounds baby butternut squash, peeled, seeded, and chopped into dime-‐sized pieces, about 3 cups
1 small onion, chopped
1 1⁄2 cups chickpeas, about 1 -‐15 ounce can
2 tablespoons olive oil
1 tablespoon maple syrup
1⁄2 teaspoon salt
1 teaspoon dried thyme
1⁄2 teaspoon smoked paprika pepper to taste
2 cloves of garlic, minced
2 sheets of puff pastry, thawed, cut into 3” squares
Warm the oven to 400 degrees.
In a large bowl combine all the ingredients except for the garlic and puff pastry.
Mix until all the ingredients in the bowl are well combined.
Pour the mixture onto a large, rimmed baking sheet and roast for 30 minutes or until the squash is tender.
Stir the mixture after 15 minutes.
When it is done roasting, remove the pan from the oven, stir in the minced garlic, and let the mixture cool.
Leave the oven at 400.
Gently flatten out the puff pastry squares with the palm of your hand.
In the center of the square add a heaping spoonful of the baby butternut squash and chickpea mixture, about 2 tablespoons.
Gentle fold the corners of the pastry over the mixture and repeat the process with the remaining puff pastry.
Transfer the tartlets to a large, lined baking sheet and bake for 15-‐20 minutes or until the pastry appears golden.
Makes 18 at this size as an appetizer, can be made larger to suite your needs