Kabocha & Havarti Pockets

Kabocha & Havarti Pockets. | I Will Not Eat Oysters

EEEEEEE!!!! Thanksgiving is almost here! Time for all the F words; food, friends, family, food, football, and food. I don’t know about you, but I plan to make 7 types of stuffing. There’s even going to be a house cocktail this year. OOOWEE! It contains blackstrap molasses rum which tastes exactly like pancake syrup. It’s tasty and my husband got himself pretty tipsy while trying to perfect it. He’s name it “Strap-it-on”. Inappropriate.

In my planner, yes my planner, I’ve been calling this holiday “Tank-the-giving”. Here are a few reasons why I am un-thankful:

  • Crazy ladies at the grocery store. Already??! Come on. It’s not for another 2 weeks!
  • This JG Wentworth commercial. GET IT OUT OF MY HEAD! And it’s on every day too.
  • Losing the ability to record Rachel Maddow. I guess I have the NBA to be un-thankful for.
  • Furniture store jingles for Christmas sales. Too soon. We haven’t had our turkey yet.
  • Kim Kardashians butt. I refuse to add a link because it’s too shiny for your computer screens. OK FINE: herez.
Kabocha & Havarti Pockets. | I Will Not Eat Oysters Kabocha & Havarti Pockets. | I Will Not Eat Oysters Kabocha & Havarti Pockets. | I Will Not Eat Oysters Kabocha & Havarti Pockets. | I Will Not Eat Oysters Kabocha & Havarti Pockets. | I Will Not Eat OystersKabocha & Havarti Pockets. | I Will Not Eat Oysters Kabocha & Havarti Pockets. | I Will Not Eat Oysters Kabocha & Havarti Pockets. | I Will Not Eat Oysters


This is the perfect Thanksgiving appetizer. It can be made ahead then frozen. Just toss in the oven when you’re ready. Also, it can be eaten warmed or room temp which leaves you with that oven space you’ll desperately need when all of your guests have brought something over that needs to be “thrown in the oven for 15 minutes”.


When your guests arrive, I find that it’s best to have a snack-y appetizer waiting for them. People are hungry. And if you don’t want them hovering over you and your kitchen, waiting for the opportunity to slip they’re dirty little hands into something, then have a snack appetizer ready for them. Not sure why your guests have dirty hands. Or why they’re hands are so small. Who the heck are you inviting? Ew.


I first roasted the Kabocha squash. It comes out of the oven soft and oh, so sweet. I combine the squash flesh with sautéed shallots and thyme then brighten the mixture with a little tarragon vinegar. To make the pockets, I lay a good amount of havarti cheese onto the puff pastry squares before filling and sealing them. Garnishing the tops of the pockets with Maldon salt not only beautifies them, it creates a salty bite that contrasts the sweet kabocha. Did I mention that this is an excellent brunch food too? Well, there you go.


Fun Fact: In Thailand, this squash is called Fak Thong. That’s great. It’s normally what comes out of my mouth when laundry is over due.


Kabocha & Havarti Pockets

makes 12 large or 24 mini

1 medium kabocha squash, quartered and seeds/pulp removed
olive oil
4 shallots, finely sliced
1/2 tsp olive oil
1 TB unsalted butter
4-5 sprigs thyme, leaves removed off of stems
Pinch of salt
1 1/2 tsp tarragon vinegar, or champagne vinegar
1 tsp salt
1/4 tsp pepper
2 sheets of frozen puff pastry, thawed in fridge
225 g or 1/2 lb sliced Havarti cheese
1 egg, beaten with a splash of milk or water
Maldon Sea Salt Flakes, garnish
thyme leaves, garnish
Pre-heat oven to 400˚F. Line a baking sheet with tin foil and place the squash quarters on it with the skin side down. Drizzle a bit of olive oil on the squash. Roast for 1 1/2 hours. It will be extremely soft. Let cool to room temp before working with it.

Heat the olive oil and the butter over medium-low heat in a sauté pan. Add the shallots, thyme, and a pinch of salt. Cook for 5-6 minutes tossing occasionally until the shallots are softened and the thyme is fragrant.

Scoop out the kabocha flesh into a large bowl and discard the skins. Transfer the shallot mixture into the bowl and add the vinegar, salt, and pepper. Mix together and taste for seasoning. Adjust as necessary.

Prepare 2 parchment lined baking sheets. Unroll one of your puff pastry sheets. I leave it on that plastic or parchment it comes on to prevent it from sticking to the work surface. Cut the sheet into 6 squares for the large pockets or 12 for the mini pockets. Place pieces of the Havarti onto the squares leaving about 1/3″ border around the edge of the puff pastry. Spoon about 1 – 1 1/2 TB of squash mixture into the middle of each square. For the mini’s, use about 2 tsp of filling for each. Brush the egg wash all around the edge of the puff pastry, fold them in half, and pinch closed. You can use a fork to really seal them. If a little is oozing out, no biggie. I actually like when that happens because it will caramelize in the oven. Brush the tops and the sides with the egg wash, sprinkle with thyme leaves and Maldon Salt. Transfer them to the baking sheet. Do the same with the second sheet of puff pastry.

At this point, you can freeze them. Once they are rock hard you can transfer them to ziplock bags until your ready to bake them. No need to defrost, just give them an extra few minutes in the oven if necessary.

Pre-heat oven to 425˚F. Bake on the parchment lined baking sheets until golden brown and puffy. Between 18-20 minutes.


  • Reply November 13, 2014

    john | heneedsfood

    This looks so delicious! And I’m really intrigued about the “Strap it on” cocktail. Perhaps we’ll see the recipe here?

    • Reply November 13, 2014


      LOL! Perhaps. I’ll see if he’s willing to give up that recipe. Thanks!

  • Reply November 13, 2014


    Yep. These look amazing. Fellow pre-Thanksgiving Scrooge about songs over here. Really though, they can’t wait two more weeks? Anyway, I’m so glad I found your blog!

    • Reply November 13, 2014


      Right!? What the heck! Lol. Beautiful blog Courtney! I need those beef and broccoli noodles in my life.

  • Reply November 13, 2014


    I love the photos, really reminds me of Bon Apetit style! This appetizer looks so savoury and I’m definitely going to put this one on my list.

    • Reply November 13, 2014


      Thank you Katy! That’s a wonderful compliment =) I hope you enjoy these!

  • Reply November 13, 2014



  • Ohmigosh, these look sinful, and your photos are SO gorgeous! Pinned!

  • Reply November 14, 2014

    The Blonde Chef

    Ugh… these photos look good enough to eat! Speaking of which, how can I get a heaping plate of these in front of me like, now? Awesome recipe!

  • Reply November 18, 2014


    You are killing it with the awesome kabocha recipes lately! These look out of this world :) Pinned!!!

  • Holy hell – these pockets look amazing!

  • Reply May 19, 2015


    ok. wait. i cannot stop laughing here. first i was impressed and freaked out jealous about seven stuffing/dressing serves. then i got stupid giggly about the strap-it-on drink. then i got hungry for this pocket yummy-ness share. THEN your fak thong moment. i die.

    oh yes, back to the pocket recipe… being half japanese, my entire life has been all about kabocha this and kabocha that. i am going to email my cousins in tokyo with this share. shallots, thyme, roasted pumpkin flesh, vinegar, and havarti? all hugged by puff pastry? baller.

  • Reply September 30, 2015

    Jeff the Chef

    I love puff pastry. I’ll eat anything in puff pastry, although until today, I didn’t know that meant I’d eat a Fak Thong in one. But I would. They look delicious!

    • Reply September 30, 2015


      Lol!! No one ever thought that a Fak Thong should go into anything… edible at least. Thank you!

  • Reply October 7, 2015

    Manju | Cooking Curies

    I am so glad our recipes ended up in the Huffington Post CA article that I was able to find you. I am so mesmerised by all your photos and it makes me hungry. I have a similar recipe planned for the holidays and will be on the blog soon. :)

  • Reply October 26, 2016


    i’m making these for shabbat dinner apps – with the red kuri squash (instead of kabocha) i got in my CSA this week

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