Have you never considered making a dessert from butternut squash? And why not? It’s just one step away from pumpkin, and let me tell you what an awesome, yummy success this tart was. Even without the luscious whipped cream the butternut squash was lightly sweet delicious, but all in all this tart was amazing! I am drooling just thinking about it and the 3 leftover pieces in my refrigerator right now……
While I go whip up some fresh nutmeg whipped cream you can look over the recipe 🙂
Brown Sugar-Butternut Squash Tart
1 package puff pastry
1/3 cup butter
1/3 cup packed brown sugar
1/2 tsp salt
3/4 tsp nutmeg, divided
2 lb. Butternut Squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices
2 T sugar, divided
1/2 cup heavy cream
1. Allow the puff pastry to thaw on counter for about 45 minutes. Lightly spray a cookie sheet with cooking spray and set the two pieces of puff pastry inside. Using your fingers, press lightly to seal the two pieces into one and to ease the pastry onto the bottom and slightly up the sides of the pan. Cover the tart with a double layer of foil and bake for 8 minutes at 450*. Remove foil and bake an additional 4 minutes as needed until the pastry is browned. Let cool and lower the oven to 400*.
2. In a 12-inch skillet melt butter over medium heat. Add brown sugar, salt, and 1/2 tsp nutmeg. Cook and stir until combined and bubbly. Add squash and cook 5 minutes, stirring frequently. Use tongs to remove squash from pan, arranging slices in rows over pastry. Spoon over and remaining sauce. Sprinkle with 1 T sugar. Bake, uncovered, 15 minutes at 400*.
3. For nutmeg whipped cream, in a chilled medium mixing bowl (or a mixmaster) combine whipping cream and remaining 1 T sugar and 1/4 tsp nutmeg (add more to taste). Beat on medium speed until soft peaks form.
4. Serve warm with whipped cream.