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1
Preheat oven to 350 degrees F.
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2
Cut sides of squash to make a rectangular shape.
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3
Slice squash into 6 (2 by 4-inch) rectangles.
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4
Toss the squash in 1 tablespoon of olive oil, salt, pepper, to taste, ground clove, and brown sugar.
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5
Bake in oven until tender, approximately 15 to 25 minutes.
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6
Apple: Slice the apples into 6 (2 by 4-inch) rectangles.
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7
Heat 1 tablespoon oil in a saute pan over medium-high heat and add apples, salt and pepper.
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8
Saute until tender, being careful not to overcook.
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9
Shallot Compote: Peel 7 large shallots and toss in 1 tablespoon of oil, salt and pepper, to taste.
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10
Place in a roasting pan and cover with aluminum foil.
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11
Roast for approximately 30 to 45 minutes at 350 degrees F, or until tender.
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12
Remove aluminum foil and continue cooking for 10 minutes.
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13
In a food processor or blender, add shallots with chopped fresh thyme and season, to taste, with salt and pepper.
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14
To Assemble: Place each squash rectangle on top of a piece of puff pastry.
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15
Do the same with the apples.
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16
Place an equal amount of blue cheese on top of the squash.
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17
Place the puff pastry in the oven until the squash and apple are warm, and the blue cheese melted.
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18
Place the shallot compote on top of the blue cheese and garnish the plate with the sauce.
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19
Reduce ingredients in pot until syrupy.
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20
Finish with fresh cracked black pepper.
