Squash Tagine In Puff Pastry With Cinnamon Harissa Creme Fraiche

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The filling:

1 tablespoon sunflower or vegetable oil

1/2 cup 1/4-inch diced yellow onion

1 pound butternut squash, peeled and cut into 1/2 inch cubes (about 2 cups)

1 tablespoon brown sugar

1 teaspoon cumin, toasted and ground in coffee grinder

1 teaspoon coriander, toasted and ground in coffee grinder

1/4 teaspoon cardamom, toasted and ground in coffee grinder

1/4 teaspoon ground ginger

2 tablespoons red wine

1 tablespoon pure honey

2 teaspoons lemon zest

1 tablespoon lemon juice

1 tablespoon slivered almonds, toasted

1 teaspoon finely chopped green olives

-- Salt and pepper to taste

The pastries:

-- Two 9-ounce sheet frozen puff pastry, thawed according to package directions

1 egg yolk, lightly beaten

The dipping sauce:

1/4 cup creme fraiche

1/4 teaspoon cinnamon

1 teaspoon mild harissa paste (see Note)

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