Butternut Squash Cream Cheese Pumpkins

Directions

1. In a large Pot, with water, boil Cubed Butternut Squash, boil until soft and tender with a fork. Once soft, remove from heat, drain water, until all water is removed and let cool.
2. Pre- heat oven at 375 degrees F, line a baking sheet with Parchment Paper.
3. Butternut Squash filling: In a bowl, add cubed Butternut Squash, mash into a puree, ensuring all water is completely drained, removing excess moisture. Add Egg yolk, brown sugar, cornstarch, Vanilla Extract and seasonings, mix until fully combined.
4. Cream Cheese filling: In a bowl, add cream cheese, sugar, and vanilla extract mix until all combined.
5. Assembly: Unroll crescent roll dough, separating into four rectangles. Seal perforations. Cut each rectangle in half making 8 equal squares. Gently spread dough of each square.
6. Place 1 Tsp cream cheese mixture, and 1 Tsp of Butternut squash mixture and place in center of square, gather the corners of dough forming a ball, seal edges, until completely sealed. Repeat for each
7. Using kitchen twine, wrap dough dividing in 4 sections, like pumpkin segments, place dough seams up on top of kitchen twine, tie loosely and remove excess twine, then place each pumpkin seam side down on baking sheet.
8. Brush dough with melted butter and bake for 15 minutes, until golden brown. Remove from heat and let cool, remove and cut twine, top in the center of pumpkin with sesame sticks and top with icing sugar and ready to serve.

What You Need