My F&W
quick save (...)
Grace in the Kitchen

Versatile Vegetable

default-image

Butternut Squash Glazed Tart // © Christina Holmes

Look for a squash with a long neck to use in this elegant puff pastry.
© Christina Holmes

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

It may seem odd to use butternut squash for a sweet tart, but it’s really just a long pumpkin. Actually, I find these squash much easier to use because they contain fewer seeds and have long, meaty necks that yield large, uniform slices or cubes. For this unusual tart, I roasted thin slices until tender and arranged them over a sweetened cream cheese mixture spread on flaky puff pastry. It’s such a simple recipe—just a few ingredients. Everything can be made ahead and refrigerated separately, then either rewarmed, recrisped or returned to room temperature. If you left out the sugar and cinnamon in the cream cheese and instead seasoned it with salt and pepper, this would  be a lovely first course, especially if you served it with a salad of tangy bitter greens. SEE RECIPE »

Related: More Butternut Squash Dishes
Thanksgiving Pies and Tarts
Dishes Using Iconic Fall Ingredients

You Might Also Like powered by ZergNet

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.