Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Unicorn Horns

Amuse-Bouche from Issue 6 – Fall / Winter 2015 – Magic

The unicorn can’t help but mesmerize… like Peter Beagle’s titular Last Unicorn, who moved like a shadow on the sea, roaming the world with the magician Schmendrick in search of others like her. Our savory butternut squash spires are an homage to this most magical (and sage) horned creature of them all.

makes 18




Pastry Dough
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 stick (4 oz) cold, unsalted butter, cut into small pieces
  • 3 to 4 Tbsp ice cold water
  • 1 egg yolk beaten with 1 Tbsp water

Filling
  • 2 cloves garlic, finely chopped
  • 2 Tbsp extra virgin olive oil
  • 2 rounded cups chopped butternut squash (½" dice)
  • 2 Tbsp heavy cream
  • ¼ cup finely grated Parmigiano Reggiano
  • 2 tsp finely chopped sage

  • 1

    Pulse flour, salt, and butter in a food processor until it forms a coarse meal. Pulse in water just until dough starts to get clumpy. Divide dough into three equal pieces then form each into a disc and chill, wrapped in plastic, at least 1 hour or overnight.

  • 2

    Gently cook garlic in oil in a skillet over medium heat until fragrant. Add squash and ⅓ cup water and cook, covered, until squash is almost tender, 10 to 15 minutes. Uncover and continue cooking, stirring occasionally, letting water evaporate and sautéing squash until golden. Add the cream and mash until smooth. Stir in cheese and sage, season to taste, and then cool completely.

  • 3

    Preheat oven to 350°F. Working with one disc at a time on a lightly floured surface, roll dough into a 9-inch round. Cut round in half, then cut each half into three triangles. Spoon about 1 Tbsp of filling onto the center of a triangle. Lightly brush eggwash along edges. Fold dough over filling and crimp well to seal. Cut a few small slashes in dough and place on a baking sheet. Assemble remaining horns and space them out between two baking sheets. Chill at least 30 minutes. Brush tops with remaining eggwash and then bake until golden, about 35 minutes.