Butternut Squash and Sausage Pastries

Instructions

1. Heat oven to 400°F. Line two 15 x 10-inch baking pans with parchment paper.
2. Cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.
3. Melt butter in the same pan over medium heat. Add the squash, pears and shallot; cook and stir for 5-7 minutes or until tender.
4. Place the ricotta, CreamyGorg®, 1/4 cup chives, salt and pepper into a food processor; cover and process until mixture is smooth. Add 1 egg; cover and pulse until blended.
5. Unfold one sheet puff pastry on a lightly floured surface; roll out into a 12-inch square. Cut pastry into four 6-inch squares. Transfer squares to a prepared pan. Repeat step with remaining pastry.
6. Spread 2 tablespoons ricotta mixture in the center of each pastry to within 1 inch of edges. Top each with sausage and squash mixture. Fold pastry edges up over filling. (Center will be uncovered.) Lightly beat remaining egg; brush pastry with egg wash. Sprinkle with sesame seeds.
7. Bake for 12-15 minutes or until pastries are golden brown. Cool slightly on wire racks. Top with additional CreamyGorg®. Sprinkle with remaining chives before serving.