Sweet Squash Tartlets
It’s FINNAALLLLSSSS week! Today I woke up early, studied my A-S-S off and headed off to campus to take one of my finals. After I got home I was a little tired and was not feeling like cooking anything. But, after some R & R, I decided to whip up this recipe since I’ve had the ingredients for a while and I was feeling a bit guilty ignoring this beautiful squash in my fruit bowl. There’s a bit of baking time involved but it’s so easy to assemble this delightful bite!
The perfect mixture of sweet, crunchy, savory, and creamy deliciousness; this festive snack is a total hit as a holiday appetizer! With the fall flavors of pecan and squash and the warmth of toasted puff pastry – this yummy tart will leave your guests feeling the holiday spirit!
Sweet Squash Tartlet Recipe
1 small butternut squash
1.5 T butter, melted
2 T sugar
8 oz puff pastry
4 oz cream cheese
Cinnamon
Apple cider preserves
Chopped pecans
Deets:
Oven: 375
Peel and cube the squash and drizzle with butter. Sprinkle 1 T sugar over the squash. Cook for 30 – 40 minutes.
Place pastry dough onto parchment paper lined baking sheet. Prick the pastry dough all over. Refrigerate for 5 minutes. Top with a layer of parchment and place a weight on top (like another baking sheet). Cook for 30 minutes. Remove top weight and parchment and bake for another 10 minutes, until pastry is golden brown.
Blend the cream cheese, cinnamon and 1/2 T sugar together until creamy. Spread on the pastry dough. Slice the squash thinly and place on the cream cheese. Brush the apple cider preserves over the tart. Apricot preserves also taste amazing on this tart if apple cider is unavailable. Spread the chopped pecans (toasted if you like) over the tart.
Before serving: slice into adorable wedges and toast in the toaster oven for 5 minutes to create an extra warm, crispy tartlet.
