![\"uncle-johns\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/uncle-johns-700w-1.jpg\")
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Uncle Johns<\/h3>\n
Makes 24<\/p>\n
- \n
- 1 package puff pastry, thawed<\/li>\n
- 1 cup water<\/li>\n
- 1\/4 cup brown rice<\/li>\n
- 7 tablespoons olive oil, divided<\/li>\n
- 2 tablespoons sugar<\/li>\n
- 1\/2 teaspoon cinnamon<\/li>\n
- 2 cups cubed raw butternut squash<\/li>\n
- \u00bd cup\u00a0whole milk ricotta cheese<\/li>\n
- 1 egg, beaten<\/li>\n
- 1 1\/4 cups grated Pecorino Romano cheese<\/li>\n
- 1 teaspoon salt<\/li>\n
- 1\/4 teaspoon fresh thyme, leaves minced<\/li>\n
- Egg wash<\/strong>: 1 egg beaten with 1 teaspoon water<\/li>\n
- 20\u201325 fresh sage leaves<\/li>\n
- Salt<\/li>\n<\/ul>\n
Heat oven to 400 degrees F. Lightly oil a baking sheet.<\/p>\n
Unfold the thawed puff pastry, cover with plastic wrap, and keep cool in the refrigerator until ready to roll out.<\/p>\n
Bring water and rice to a boil; reduce to simmer and cook for 30 minutes. Drain.<\/p>\n
Whisk 2 tablespoons olive oil with the sugar and cinnamon and pour over the cubes of squash, using your hands to toss and coat them. Spread the squash cubes out on the baking sheet, and bake for 20 to 25 minutes. Let cool, then mash with a fork, potato masher, or in a food processor, but do not puree; leave some small pieces in the mix.<\/p>\n
In a large bowl, place the ricotta, egg, cheese, salt, black pepper, rice, butternut squash, 1 tablespoon olive oil, cayenne pepper, and thyme. Mix well with a fork.<\/p>\n
Unfold the pastry sheets and place one on a sheet of parchment paper. Place some plastic wrap over the other sheet to keep it from drying. Roll the pastry sheet out to 10 by 13 inches, and then cut into 3-inch circles with a wine glass or cookie cutter, to yield 12 circles.<\/p>\n
Place 1 teaspoon of filling in the center of each circle, pull the top over to form a semicircle, and press the edges firmly to seal. Press the edges again with a fork. Place the pastries on a baking sheet lined with parchment paper.<\/p>\n
Repeat process with the other pastry sheet. Prick each pastry once with a fork, then brush with the egg wash. Bake for 15 to 20 minutes, until golden.<\/p>\n
For the fried sage leaves, heat 4 tablespoons olive oil in a small skillet until shimmering hot, add the sage leaves, and fry for about 30 seconds, until crisp. Any longer, and they will brown. Transfer to paper towels, sprinkle with salt, and cool. Serve in a small bowl beside the barba jouans.<\/p>\n
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