Butternut Squash and Chocolate Sage Purses

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It seems the fall season is a holiday within itself. People get so excited as the weather cools down and pumpkin spice fills the air. People are trading their summer tomatoes for butternut squash, cinnamon, and apples. Fall also seems to kick off events centered around gathering. From September thru January there are a flurry of events. Whether you are hosting or toasting good food will no doubt be the centerpiece of many events. This season I partnered with Pepperidge Farm® Puff Pastry to bring you a delicious and easy idea. It can serve as an appetizer or a dessert, making it a super versatile recipe.

The secret weapon in this recipe is infusing the melted chocolate with sage. Who knew sage and chocolate would be such a good combination? I could not stop licking the spoon! The first step is melting the butter with sage and then adding it to the chocolate. Then that mixture gets added to the butternut squash. Butternut squash and sage are usually hanging out together, the addition of chocolate takes it to another level. All wrapped up in a light and flaky Puff Pastry package. They are super cute to serve at a cocktail party on your Thanksgiving table.

For more information on where to find Pepperidge Farm® Puff Pastry visit: https://www.pepperidgefarm.com/product/puff-pastry-sheets/

This post is done in partnership with Pepperidge Farm® Puff Pastry. All opinions and recipes are my own.

Butternut Squash and Chocolate Sage Purses


  • 4 Tbsp unsalted butter, divided

  • 4 sprigs fresh sage leaves

  • 5 ounces milk chocolate, chopped

  • 1 butternut squash, sliced and halved (or 2lbs of already diced butternut squash)

  • 1 Tbsp Brown Sugar divided

  • 1/2 c granulated sugar

  • 2 eggs, one for baking, one for egg wash

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 Tbsp vanilla extract

  • 1/2 c heavy cream

  • 1-2 packages Pepperidge Farms Puff Pastry Sheets, thawed


  1. Preheat the oven to 400°. Add the squash to the baking sheet after cutting it half lengthwise and scooping out seeds. In the cavities put a tablespoon of butter and a half of a tablespoon of brown sugar. Cover with foil and roast for 1 hour, or until tend. Puree it in a food processor; you should have 1 1/2 cups. Or you can mash it by hand.

  2. Meanwhile, melt 2 tablespoons of butter in a small saucepan. Add in the sage and saute until the butter turns frothy and begins to brown. Remove sage leaves when butter is browned. Remove from heat and add the warm butter to a heat proof bowl with your chocolate. This should melt the chocolate, stir the butter into the chocolate to help it melt.

  3. In another large mixing bowl add your butternut squash, mashed. Add 1 egg, vanilla extract, sugar, cinnamon, nutmeg, salt, and heavy cream. Stir well to incorporate. You should have a mashed potato like consistency. It doesn't need to be totally smooth.

  4. Fold in the chocolate and butter mixture.

  5. Make sure you take the Puff Pastry sheets out prior to starting so they can thaw, about 40 minutes. Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise. Roll each piece with a rolling pin on a lightly floured surface into a 15x5-inch rectangle. Cut each rectangle crosswise to make 3 (5-inch) squares. Repeat with the remaining pastry sheet, making 12 in all.

  6. In the middle of each square add a tablespoon of the butternut squash mixture. Then fold the corners to the center over the filling twisting and pinching to secure. Place the purse onto the baking sheet. Brush the tops of the purses with the egg wash

  7. Bake in the oven for about 15-20 minutes until the tops get golden brown.