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 »