Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon ground cinnamon (4 g)
  • 2 tablespoons maple syrup (30 ml)
  • 1 cup water (240 ml)
  • ½ cup unsalted butter (115 g)
  • 1 cup all-purpose flour (120 g)
  • 4 large eggs
  • 1 cup finely grated Parmesan cheese (100 g)
  • ¼ teaspoon salt (1 g)
  • ¼ teaspoon black pepper (1 g)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Peel, seed, and cube the butternut squash. Toss cubed squash with olive oil, salt, pepper, cinnamon, and maple syrup.
  3. Spread evenly on a baking sheet and roast for 30 minutes, turning halfway, until tender and caramelized.
  4. In a medium saucepan, bring water and butter to a boil. Add flour and stir until thickened; remove from heat.
  5. Cool slightly, then incorporate eggs one at a time with a whisk until smooth. Mix in grated Parmesan, salt, and pepper.
  6. Line a baking sheet with parchment paper. Use a pastry bag or spoon to scoop dough into small mounds on the sheet.
  7. Bake for 20-25 minutes until puffed and golden brown.
  8. Plate the roasted butternut squash with Parmesan puffs on the side or mixed.