Pumpkin puff pastries

Ingredients:

• 1 sheet frozen puff pastry (half a 500g package), thawed
• 1 tbsp olive oil + extra for the pan
• 0.5 tsp sugar
• 24 cubes peeled butternut squash, 2.5-4 cm in size.
• 1/4 tsp dried rosemary
• 1/4 cup soft garlic-herb cheese (such as Boursin)

Preparation:

1. Preheat the oven to 220°C. Grease a 24-cup mini muffin tin (preferably nonstick) with olive oil. Sprinkle the bottom of each muffin tin evenly with sugar. Place the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
2. In a bowl, toss the pumpkin with olive oil, rosemary, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Place 1 pumpkin piece in each cavity of the pan (it's okay if some pumpkin pieces are higher than the cavity). Spread about 1/2 teaspoon of cheese on top of each pumpkin cube. Top each portion with a piece of puff pastry, tucking the edges into the cavity.
3. Bake until golden and fluffy, 15-20 minutes. Let cool for 5 minutes, then remove from pan. Serve pumpkin-side up.