Description
A delicious tart featuring roasted butternut squash, creamy ricotta, and aromatic sage, perfect for any occasion.
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, and sage. Spread the mixture on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Remove from the oven and let cool slightly.
- While the squash is roasting, roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Press the pastry into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and nutmeg. Mix until smooth.
- Spread the ricotta mixture evenly over the puff pastry. Top with the roasted butternut squash.
- Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is set.
- Let the tart cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the ricotta mixture.
- You can substitute the butternut squash with sweet potatoes or pumpkin for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg