How to Cook: Butternut squash, sage and Parmesan tart



Butternut Squash-Sage Tart

Dec 12, 2013
butternut squash sage tart
Con Poulos

This tart is simple to make but looks beautiful — and it's a great way to make use of the seasonal squash abundant during the cold winter months.

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Cal/Serv:
Yields:
Prep Time: 0 hours 10
Cook Time: 0 hours 25
Total Time: 0 hours 35
Ingredients
small Butternut Squash
2 tbsp. water
sheets phyllo dough
Olive oil cooking spray
pure pumpkin
1/2 c. Grated Parmesan cheese
Pepper
2 tbsp. butter
1/4 c. torn sage leaves
1/4 c. walnuts
frisée
2 tbsp. lemon juice
Directions
  1. Preheat oven to 450 degrees F.
  2. Put butternut squash and water in bowl; cover. Microwave on high 5 minutes or until tender; drain.
  3. Meanwhile, stack 8 sheets phyllo dough on parchment-lined cookie sheet, spraying olive oil cooking spray between each layer. If you do not have spray olive oil: brush olive oil in between the layers using a pastry brush.
  4. Mix pumpkin, Parmesan cheese, and 1/4 teaspoon each salt and pepper; spread on phyllo, leaving 2-inch border. Top with squash, melted butter, torn sage leaves, and chopped walnuts. Fold edges in. Bake 15 to 20 minutes or until golden.
  5. Serve with frisée tossed with lemon juice and 1/4 teaspoon salt.





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Date: 06.12.2018, 19:37 / Views: 42381