Ingredients Jump to Instructions ↓

  1. 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices

  2. 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices

  3. 2 tablespoons water

  4. 1/4 cup olive oil

  5. 1 tablespoon minced fresh thyme

  6. 1 tablespoon minced fresh parsley

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1/2 cup all-purpose flour

  10. 1/2 cup ground pecans

  11. 6 tablespoons sugar

  12. 1/2 teaspoon ground nutmeg

  13. 1/2 teaspoon ground cinnamon

  14. 1 package (17 1/3 ounces) frozen puff pastry, thawed

  15. 1 egg, lightly beaten

  16. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a large microwave-safe bowl, combine squash and water. Cover and cook on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag. Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside. In a small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside. Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash. Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown. Yield: 2 tarts (8 servings each).


Send feedback