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Butternut squash is a nutritional powerhouse. Rich in vitamins A, C, and E, it supports immune function and promotes healthy skin. A single serving of butternut squash contains a significant amount of fiber, which aids digestion and keeps you feeling full longer. Additionally, it is a low-calorie food, making it an excellent choice for those seeking to maintain a healthy diet. The bright orange hue of butternut squash indicates its high beta-carotene content, a potent antioxidant that is converted to vitamin A in the body, contributing to eye health and overall wellness.

Savory Butternut Squash Tart

Enjoy the cozy flavors of fall and winter with this savory butternut squash tart. Bursting with nutty-sweet goodness, creamy ricotta, and a flaky puff pastry crust, it's the perfect centerpiece for any gathering or family dinner. Packed with nutrients, butternut squash shines in this dish, enhanced by aromatic spices like cumin and nutmeg. With its delightful blend of textures and flavors, this tart is a seasonal must-try that will warm your heart and satisfy your palate.
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Ingredients
  

1 medium butternut squash, peeled and diced

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon ground cumin

1 teaspoon ground nutmeg

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 sheet of puff pastry, thawed

1 cup ricotta cheese

1 large egg

½ cup grated Parmesan cheese

1 tablespoon honey

½ cup toasted pine nuts

Fresh arugula, for garnish

Optional: balsamic reduction for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: In a bowl, toss the diced butternut squash with olive oil, salt, pepper, cumin, nutmeg, and thyme until well coated.

      Roast the Squash: Spread the seasoned squash on a baking sheet in a single layer. Roast for 25-30 minutes, or until fork-tender and slightly caramelized. Remove from the oven and let cool.

        Prepare the TartBase: While the squash is roasting, roll out the thawed puff pastry on a lightly floured surface until it's about ¼ inch thick. Transfer the pastry to a tart pan (about 9 inches) with a removable bottom, pressing it gently into the sides. Trim any excess pastry hanging over the edges.

          Mix the Filling: In a bowl, whisk together the ricotta cheese, egg, grated Parmesan, and honey until smooth. Season this mixture with a little more salt and pepper if desired.

            Assemble the Tart: Spread the ricotta mixture evenly over the puff pastry base. Then, layer the roasted butternut squash on top.

              Bake the Tart: Bake the assembled tart in the preheated oven for 30-35 minutes, or until the pastry is golden and puffed, and the filling is set.

                Finish and Serve: Allow the tart to cool slightly before garnishing with toasted pine nuts and fresh arugula. For an extra touch, drizzle with balsamic reduction before serving.

                  Prep Time, Total Time, Servings: 20 mins | 1 hr 10 mins | 6 servings