Jerk Spiced Pumpkin / Squash Vol Au Vents – a delicious recipe with pastry shells, plantains, butternut squash, jerk seasoning, fresh spinach leaves, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake pastry shells at 375F for 20 minutes or as directed on package.
2
(If you are adventureous enough to make your own, you probably don't need me giving you details on baking them.
3
).
4
Filling:.
5
Cube the squash and coat with a little olive oil before roasting for about a half hour (or until soft with a little crispiness on the outside).
6
Set aside.
7
In a skillet, saute the chopped spinach and almonds until spinch is soft.
8
Season with jerk seasoning and add to squash.
9
Divide mixture between pastry shells and warm in the oven for about 5 minutes.
10
Curry Sauce:.
11
Saute the curry powder or paste in some olive oil.
12
Add coconut milk and veggie stock.
13
Bring to a boil, then lower heat and simmer for 5 minutes.
14
Slice the plantain thinly and fry in oil until golden on each side.
15
To serve, put a filled pastry shell on a plate, spoon on some curry sauce and top with a few slices of plantain.
16
Garnish with some fresh green herbs such as cilantro.
455
kcal
Calories
41
g
Fat
14
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 puff pastry shells, 2 plantains, 1 12 lbs butternut squash (or pumpkin), 3 tablespoons jerk seasoning, and more.
Yes, Jerk Spiced Pumpkin / Squash Vol Au Vents falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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